Recipes Grilled Cucumber and Smoked-Trout Salad with Hazelnuts Be the first to rate & review! Chef Paul Berglund grills and marinates cucumbers from his rooftop garden at Minneapolis's The Bachelor Farmer. He adds smoked herring from Lake Superior, though the recipe is equally great with smoked trout. By Paul Berglund Paul Berglund Restaurant: The Bachelor Farmer (Read a review) Location: Minneapolis Why He's Amazing: Because he's redefining Nordic cooking in Minnesota with his sophisticated and modern treatment of its humble ingredients. Culinary School: Self-taught background: Oliveto (/sites/default/files/akland, CA), Rustica Bakery (Minneapolis), Heartland Restaurant (St. Paul) Quintessential Dish: Poached eggs, braised celery root, savoy spinach and porcini whey Heritage: He was raised in St. Louis. "My father's side is 100 percent Swedish." Former Career: Officer in the US Navy On the Bachelor Farmer: "Our food is, first and foremost, representative of where we are, which is Minneapolis, the upper Midwest, but there's a strong Nordic heritage here. [The food is] inspired by Nordic cooking but not necessarily attached to any hard and fast traditions." What He'd Be If He Wasn't a Chef: A park ranger Food & Wine's Editorial Guidelines Updated on July 13, 2022 Print Rate It Share Share Tweet Pin Email Total Time: 40 mins Yield: 4 Ingredients 1/4 cup hazelnuts 4 mini cucumbers (Persian) sliced diagonally 1/4 inch thick 2 tablespoons canola oil, plus more for grilling Kosher salt Freshly ground pepper 1 garlic clove, minced 1 anchovy fillet, mashed 1 tablespoon cider vinegar 1 tablespoon chopped dill Pinch of sugar 1/2 pound smoked-trout fillets, skinned and flaked 4 cups mesclun (about 2 1/2 ounces) Directions Preheat the oven to 350°. Bake the hazelnuts in a pie plate for 12 minutes, until the skins blister. Let cool, then transfer the nuts to a clean kitchen towel and rub together to remove the skins. Coarsely chop the nuts. Preheat a grill pan. Toss the cucumbers with oil and season with salt and pepper. Working in 2 batches, grill over high heat, turning once, until lightly charred, 3 minutes. In a bowl, mash the garlic and anchovy to a paste using the back of a spoon. Add the vinegar, dill and sugar and whisk in the 2 tablespoons of oil. Season with salt and pepper, add the grilled cucumbers and let stand until cool. Add the trout, mesclun and hazelnuts, toss well and serve right away. Suggested Pairing Vibrant, full-bodied Chenin Blanc. Rate it Print