CREAMY SMOKED TROUT WITH APPLE AND HORSERADISH ON CRISP BROWN BREAD
Categories Fish Appetizer No-Cook Cocktail Party Quick & Easy Horseradish Apple Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Mix trout, apple, celery, and chives in large bowl to blend. Whisk sour cream, mayonnaise, lemon juice, and 1 tablespoon horseradish in small bowl to blend. Fold horseradish mixture gently into trout mixture (do not break up trout). Season to taste with salt, pepper, and more horseradish if desired. (Can be made 1 day ahead. Cover and refrigerate.)
- Transfer trout mixture to serving bowl and place on platter. Surround with toasts and serve.
SMOKED TROUT & HORSERADISH PâTé
Whizz up this fish dip with hot tangy mustard notes, cream cheese, lemon and dill - great for a last minute party dish
Provided by Good Food team
Categories Buffet, Starter
Time 5m
Yield Serves 4-6 with other nibbles
Number Of Ingredients 7
Steps:
- Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Season.
- Add the chopped dill and flake in the smoked trout, removing any bones or skin as you go. Stir well to combine and add more seasoning to taste. The pâté will keep in the fridge for up to 2 days. Serve garnished with dill fronds and sprinkled with cracked black pepper. Eat with rye bread and lettuce leaves.
Nutrition Facts : Calories 477 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 2.7 milligram of sodium
TROUT CAKES WITH LEMON
Provided by Robert Irvine : Food Network
Time 25m
Yield s: 6 servings
Number Of Ingredients 17
Steps:
- Combine trout, onion, capers, lemon peel, pepper and salt in medium bowl. Stir in egg, cream and 1/2 cup bread crumbs to blend. Form mixture into 8 (1/2-inch thick) cakes. Place remaining bread crumbs in shallow dish then roll cakes in bread crumbs, coating completely. Heat 2 tablespoons oil in large skillet over medium heat. Working in batches cook fish cakes until golden brown about 3 minutes per side. Add more oil, as necessary, then serve with horseradish cream.
- In a medium serving bowl, combine sour cream, horseradish, paprika, chives, garlic, salt and pepper until blended.
SMOKED TROUT CAKES WITH HORSERADISH CREAM
Categories Milk/Cream Onion Appetizer Sauté Horseradish Trout Capers Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine trout, green onion, capers, lemon peel and pepper in medium bowl. Season with salt. Stir in egg, cream and 1/2 cup breadcrumbs to blend. Form mixture by 1/4 cupfuls into eight 1/2-inch-thick fish cakes.
- Place remaining 1/2 cup breadcrumbs in shallow dish. Roll fish cakes in breadcrumbs, coating completely. Heat 2 tablespoons oil in large skillet over medium heat. Working in batches and adding more oil as necessary, cook fish cakes until golden brown, about 3 minutes per side. Serve with Horseradish Cream.
JOHNNY CAKES WITH HORSERADISH CREME FRAICHE AND SMOKED TROUT
Provided by Bobby Flay
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the horseradish creme fraiche: Whisk together the creme fraiche, horseradish and mustard in a small bowl. Season with salt, and pepper, cover and refrigerate for at least 1 hour to allow flavors to meld.
- For the Johnny cakes: Preheat the oven to 300 degrees F. Whisk together the flour, cornmeal, sugar, salt, and baking powder in a medium bowl.
- Whisk the egg yolks and milk together in a medium bowl until combined. Whisk the egg whites in a medium bowl until stiff peaks form.
- Add the egg-milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, then 2 tablespoons of the melted butter and mix until the batter is just smooth. Let rest for 10 minutes.
- Heat a large nonstick saute pan or cast iron pan or griddle over medium-high heat. Brush with some of the remaining melted butter. Spoon 2 heaping tablespoons of the batter into the pan for each johnnycake and using a small offset spatula, spread the batter slightly to even out the top. Cook until lightly golden brown on each side, about 1 1/2 minutes per side. Remove to a baking sheet and keep warm in the oven until ready to serve. Top each cake with a small dollop of the creme fraiche and some of the trout. Garnish with parsley leaves and a sprinkling of chopped chives.
SMOKED TROUT FISH CAKES WITH MUSHY PEAS
These homemade fishcakes, with a horseradish kick are packed with flavour and goodness, perfect for a midweek meal
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Cook the potatoes in boiling salted water for about 10 mins, until tender. Drain really well, then return to the pan and steam dry for a few mins. Remove from the heat, add the horseradish, then mash together.
- Gently stir in the flaked trout, lemon zest and half the juice with some seasoning. When the mixture is cool enough to handle, make 8 patty-shaped cakes, dust each one lightly with flour, then chill for 5 mins to set.
- To make the mushy peas, put the peas in a pan with the stock and bring to the boil, reduce the heat and cook for 3 mins until tender. Transfer to a food processor, or use a stick blender, and whizz for 30 secs to a crush. Tip them back into the pan, add a squeeze of lemon juice and some seasoning, and keep warm.
- Heat the oil in a frying pan until hot, cook the fish cakes for 3-4 mins on each side until golden and crisp - you may have to do this in batches. Serve with mushy peas and some extra lemon wedges on the side.
Nutrition Facts : Calories 329 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1.28 milligram of sodium
SMOKED TROUT W/ROASTED BEET VINAIGRETTE, HORSERADISH CREAM
A truly fabulous appetizer from Chef Jason Shaeffer of the Hotel Del Coronado in California, combining the fish and beets with Yukon Gold potatoes for a really elegant dish.
Provided by Chef Kate
Categories Trout
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel and slice potatoes quarter inch thick on a bias into eight slices. Toss with olive oil, salt and pepper and spread on a foil covered cookie sheet.
- Roast at 425 degrees until browned on edges and crisp; when done , reserve and keep warm.
- Wash beets and pat dry. Toss with olive oil, salt.
- Wrap in aluminum foil and roast in oven at 425 degrees until fork tender.
- Quarter inch dice five beets, reserving one for the vinaigrette.
- Roughly chop the one remaining beet.
- In blender combine the one chopped beet, vinegar, Dijon, salt, pepper and sugar to a puree then add olive oil.
- Pour the mixture into a bowl, and fold in shallots, coarse grain mustard and diced beets.
- In a small bowl, combine the grated horesradish with the creme fraiche (you can substuitute whipped cream or sour cream or a combination of whipped and sour cream).
- Use potato as a base. Spoon on roasted beets. Spoon horseradish cream over beets. Then finish with trout on top with chopped chives as a garnish.
- Bon Appetit!
- Note: You may have some extra of the beet vinaigrette mixture; it will hold very well in the fridge for several days.
Nutrition Facts : Calories 1554.8, Fat 139.2, SaturatedFat 27.8, Cholesterol 187, Sodium 685, Carbohydrate 29.2, Fiber 4.9, Sugar 10, Protein 49.8
SMOKED TROUT W/BABY GREENS & HORSERADISH WHIPPED CREAM
From the "Smokin'" Cookbook. Trout and Whipped Cream? Once you taste this classic pairing from Eastern Europe the whole thing will make perfect sense. Match that combo up with an elegant little green salad dressed with lemon and olive oil and you have the makings of a four-star first course for your next dinner party. This recipe is intended to be made using a stove top smoker.
Provided by TxGriffLover
Categories Trout
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Smoke the trout according the recipe Stove Top Smoker Smoked Whole Trout. (see related recipe) Cool to room temperature and remove the fillets (if using whole trout) as described. Remove as many bones as possible from the fillets. The trout can be smoked up to a day in advance and
- refrigerated. Remove the fillets to room temperature about an hour before serving.
- Whip the cream and 1/2 teaspoon salt in a chilled bowl until the cream holds soft peaks when the beaters are lifted from it. Gently stir in the vinegar, horseradish, and chives until the sauce is smooth and creamy. The sauce may be prepared up to a few hours in advance and refrigerated.
- Just before serving, fluff the greens (like baby spinach, baby red and green romaine, or Boston-mesculin will do in a pinch-washed and thoroughly dried, preferably in a salad spinner) in a large mixing bowl and season lightly with salt & pepper. Pour the olive oil over the greens and toss until coated. Add the lemon juice and toss until it's evenly mixed throughout the salad.
- Taste the salad and add salt, pepper, lemon juice or olive oil as you see fit. Serve the trout fillets and salad side-by-side, spooning a little of the horseradish whipped cream over the trout and passing the rest separately.
- Note: Make sure the heavy cream is thoroughly chilled before whipping it. If you chill a metal or glass bowl and whisk (or beaters if using an electric mixer) for 10-15 minutes before whipping the cream, the cream will whip faster and hold sturdier peaks.
Nutrition Facts : Calories 445.6, Fat 47.2, SaturatedFat 11.9, Cholesterol 40.8, Sodium 284.4, Carbohydrate 5.8, Fiber 1.7, Sugar 1.8, Protein 2.3
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