Johnny Cakes With Horseradish Creme Fraiche And Smoked Trout Recipes
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
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.
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
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