from Chef Joseph Lenn of The Barn at Blackberry Farm in Walland, Tennessee
½ gallon water
½ cup kosher salt
1 tablespoon brown sugar
2 trout fillets
Two pinches powdered sumac for dusting
1 quart vegetable broth
8 sprigs thyme
1 bay leaf
2 teaspoons salt
12 baby beets
Bring water to a boil, add salt and sugar, and allow to chill thoroughly. Place trout in brine for 1 hour. Remove trout from brine and place on a rack-lined baking sheet. Dust trout on the flesh side with sumac. Place trout in a smoker at 225−250 degrees and smoke for 15−20 minutes (just until the flesh starts to pull apart). Chill smoked trout. Carefully remove the skin and cut the trout into 2 pieces and reserve.
In an electric pressure cooker, place broth, thyme, bay leaf, and salt and set the timer to 10 minutes and start. Once stock is boiling, add beets and put the lid on and cook for 10 minutes. After 10 minutes, using a paring knife, check for doneness. Once tender, remove beets and remove skins. Cut beets in half or desired shape and reserve.
Place beets and trout on plate and garnish with arugula or whatever type of greens you like.