Minneapolis Farmers Market Recipes

Smoked Trout, Pork Loin and Cantaloupe Gazpacho Trio

By Sarah Master of Barbette and 2013 Master of the Market

Makes 2-4 servings

smoked trout
Ingredients

Smoked Trout and Kohlrabi slaw:
1 smoked trout
1 kohlrabi, julienned
1 cucumber, julienned
1 red onion, julienned
1 Tbsp Dijon Mustard
1 Tbsp fromage blanc
1 Tbsp honey
Salt
Pepper
Dill sprigs

Pork loin with melted leeks, potatoes and cherries:
1 pork loin
5 potatoes
1 leek
10 cherries halved and pitted
1 Tbsp honey

Cantaloupe gazpacho with Thai lettuce:
½ cantaloupe
½ cup fromage blanc
1 thai chili

Instructions

For Smoked Trout and Kohlrabi slaw:

1. Mix the dijon, honey and fromage blanc.
2. Toss veggies in the dressing and season with salt, pepper and dill.
3. Top with smoked trout and set aside.

For pork loin with melted leeks, potatoes and cherries:
1. Sear pork loin in pan.
2. In a small bowl marinate the cherries in honey and sear.
3. Boil the potatoes until tender.
4. Cut the leeks into thin strips. Cook in butter, salt and pepper until soft.
5. Top pork loin with cherries, potatoes and leeks. Set aside.

For Cantaloupe gazpacho with Thai lettuce:
1. Combine cantaloupe, fromage blanc and chili in blender and puree. Season with salt to taste.
2. Serve with smoked trout and pork loin.