Smoked Salmon And Trout With Chive Oil Recipes

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SMOKED TROUT WITH LEMON-CHIVE SAUCE



Smoked Trout With Lemon-Chive Sauce image

Provided by Celia Barbour

Categories     appetizer

Time 20m

Yield 10 to 12 hors d'oeuvre servings

Number Of Ingredients 9

2 medium smoked trout
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup crème fraîche
Finely grated zest of 2 lemons
2 teaspoons lemon juice
1 1/2 teaspoons snipped chives
2 tablespoons minced dill
1 baguette, sliced

Steps:

  • Cut head and tail from trout. Peel back skin and, using a fork, gently lift meat from bones. Pick over fillets for remaining bones.
  • In small bowl, combine mayonnaise, sour cream, crème fraîche, lemon zest, lemon juice, chives and dill. Mix well.
  • Place a piece of trout on a slice of baguette, and top with a dollop of sauce. Repeat with remaining trout and arrange on a platter.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 216 milligrams, Sugar 2 grams, TransFat 0 grams

SMOKED FISH TRIO



Smoked Fish Trio image

Yield Serves 6

Number Of Ingredients 14

1/4 cup sour cream
1 teaspoon pink peppercorns*, crushed
1/2 cup coarsely chopped fresh chives (wash and dry before chopping)
3 tablespoons extra-virgin olive oil
1/8 teaspoon coarse salt
1 tablespoon plus 1/2 teaspoon fresh lemon juice, or to taste
1 cup loosely packed mesclun (mixed baby greens), rinsed and dried
4 ounces peppered smoked mackerel**, cut into twelve 2-inch pieces
4 ounces thinly sliced smoked salmon
6 lemon wedges
6 wedges smoked trout mousse
about 18 anchovy toasts
*available at specialty foods shops and some supermarkets
**available at fish markets and deli counters at many supermarkets

Steps:

  • In a small bowl whisk together sour cream and peppercorns. Sauce may be made 1 day ahead and chilled, covered.
  • In a blender purée chives with oil and salt until smooth. Pour purée through a fine sieve into a bowl, pressing on solids, and discard solids. Chive oil may be made 1 day ahead and chilled, covered. Bring chive oil to room temperature before proceeding. Whisk lemon juice into chive oil and season with pepper.
  • In a bowl toss mesclun with just enough vinaigrette to coat and season with salt and pepper. On each of 6 chilled plates decoratively layer mesclun and mackerel in small mounds and drizzle with some remaining vinaigrette. On each plate decoratively arrange salmon with a dollop of sauce and 1 lemon wedge, and a wedge of mousse and some toasts.

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