Smoked Trout over Farro Salad

Trout is one of my favorite fish to eat. The swiss chard at the market looked inviting so I wanted to try this combination out. I have a question about Swiss Chard, is this a vegetable the swiss came up with? It's not what I was expecting. It looks colorful but tastes nothing like chocolate. This recipe is also one that has so much texture it will give your mouth a work out. Look for the ingredients in February's Food and Wine Magazine.

I paired it with a Sauvignon Blanc since I had one on hand. I could have found something less traditional than a Sauvignon Blanc; but, I don't run to the store every time I need an ingredient. Look for a white wine with clean taste and minerals. Each bite was enhanced by nearly every sip; it really brought out the different flavors in the dish. The secret is the lemon and honey flavored sauce on the already sweet trout: shallots, thyme, garlic, rosemary, lemon, honey - it's a bit complicated in flavor but very interesting.

I would recommend this dish if you like rustic dishes and Farro but you may find yourself asking the clerk where the heck to find such a thing. It's an ancient wheat grain more common in Italy but I find mine at wholefoods.