Smoked Trout And Watercress On Tart Apple Slices Recipes

SMOKED TROUT AND WATERCRESS ON TART APPLE SLICES

Steps:

• Combine apple slices and lemon juice in medium bowl; toss gently to coat. Cut trout fillets lengthwise in half, then cut each half into apple-slice-size pieces. Drain apple slices; place on platter. Top each slice with 1 watercress sprig, then 1 trout piece. Sprinkle with pepper. (Can be made 2 hours ahead. Cover and chill.) Serve.

SMOKED TURKEY, BRIE, GREEN APPLE & WATERCRESS SANDWICH

Steps:

• Preheat oven to 350°F.
• Combine honey (mixed with a pinch of red pepper flakes) and mustard in a small bowl.
• Cut bread in half lengthwise; place on a baking sheet.
• Spread honey mixture on bottom half of loaf; top with turkey and cheese.
• Bake at 350°F for 5 minutes or until cheese begins to melt.
• Arrange watercress and apple slices onto melted cheese; sprinkle with pepper.
• Cover with top half of loaf, and cut into 4 portions.

SMOKED TROUT IN CARAMELIZED APPLE AND ONION BROTH

Steps:

• Heat 1 teaspoon of butter in a large heavy skillet over medium-high heat. Add the onions and saute until caramelized, about 10 minutes. Place the onions in a large pot. Add the remaining butter and the apples to the skillet. Saute until caramelized, about 10 minutes. Add the apples to the pot. Pour the sherry into the skillet and cook, scraping the pan with a wooden spoon, about 1 minute. Add this liquid and the water to the pot.
• Bring to a boil, reduce heat and simmer 1 hour 15 minutes. Strain through a fine-mesh sieve. Place in a medium saucepan and add the vegetables. Simmer until tender, about 20 minutes. Season with salt and pepper and ladle among 4 shallow bowls. Place 2 pieces of the trout in each bowl, overlapping them slightly at one end. Sprinkle with sage and serve.

SMOKED TROUT WITH WATERCRESS SAUCE

Steps:

• Place the sour cream and watercress in a blender. Blend at low speed until the sour cream liquefies and begins to incorporate the watercress. Turn blender to high for several seconds. Add only enough salt to bring out the watercress flavor. (Smoked trout already is slightly salty.) Serve sauce over trout, accompanied by fresh lemon wedges.

SMOKED TROUT, WATERCRESS AND APPLE SALAD WITH CREAMY HORSERADISH DRESSING

Steps:

• Whisk cream, horseradish, 2 tablespoons oil, 2 tablespoons vinegar, chopped dill and cayenne in small bowl to blend. Season to taste with salt and pepper. Place watercress in large bowl. Add 1/3 cup cream dressing, 2 tablespoons oil and 2 teaspoons vinegar and toss to coat. Season to taste with salt and pepper. Mound watercress in center of each of 6 plates. Top with sliced onion. Fan apple slices atop salad. Top with trout. Spoon dressing over. Garnish with dill sprigs, if desired, and serve.