---------- Recipe via Meal-Master (tm) v8.04
       Title: Grilled Beet and Smoked Trout Salad with Chiv
  Categories: Appetizers, Jaw, Salads, Fish
       Yield: 2 Servings
       2 lg Red beets
       3 c  Rice vinegar
       4 c  Water
       2 tb Mustard seeds
       1 tb Anise seed
     1/4 c  Sugar
       1 tb Cumin seed
       4 oz Grape seed oil
       1    Bunch fresh chives
            Salt to taste
       1 oz Lemon juice
      12 oz Whole smoked rainbow trout
 ------------------------FOR GARNISH------------------------
       4 sm Bunches of baby leaf lettuce
            Zest of 1 lemon
   Peel the beets and slice into 1/4 inch thick rounds.
   In a nonreactive pot combine the venegar, seeds, and
   sugar. Bring to a boil and reduce by half. Add the
   water and bring back to a boil. Add beets and cook
   until done but still firm. Remove from heat and let
   beets cool in liquid. (The beets can be done a week
   To make the lemon vinegar: Combine 2 ounces of the
   strained cooking liquid from the beets with the lemon
   juice. If necessary, remove the bones from the trout.
   Bones can be easily removed by taking out the
   backbone, and the pin bones for the most part will
   come with it. Peel skin off the fillets. Flake the
   fish gently into small pieces about the size of lump
   crab meat. Store the fish in the refrigerator or until
   ready to serve.
   To make the chive oil: Combine the chives with the
   grape seed oil in a blender. Puree until smooth;
   season with salt.
   To assemble the salad: Remove the beets from the
   liquid and cook on a grill or in a skillet until
   warmed. Place three slices of beet onto each plate.
   Drizzle about 1 T chive oil around beets; do the same
   with the lemon vinegar. Divide the trout into equal
   portions and place a small pile of trout on top of the
   beets. Finish salads by placing one small bunch of
   baby lettuce in the center of each plate and
   sprinkling with lemon zest.
   From “The Austin American Statesman” typed by jessann