SMOKED TROUT CROQUETTES
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey, salty, and crispy finger food a cocktail party needs. But for easier hosting, the croquettes can be formed up to two days ahead of time before cooking.
Provided by Anna Stockwell
Categories Appetizer Trout Potato Butter Parmesan Chive Horseradish Egg Mozzarella Lemon Deep-Fry Hors D'Oeuvre Fish Christmas Christmas Eve New Year's Eve Entertaining Cocktail Party
Yield Makes about 60
Number Of Ingredients 13
Steps:
- Cover potatoes with cold salted water in a large pot. Bring to a boil over medium, covered, then reduce heat as needed to maintain a simmer until potatoes are tender, 20-30 minutes. Drain and transfer to a large bowl.
- Mash warm potatoes with butter, then stir in Parmesan, chives, horseradish, pepper, 2 beaten eggs, and 1/2 tsp. salt until smooth. Fold in trout and mozzarella. Form potato mixture into about 60 round croquettes (about 2 Tbsp. each).
- Place remaining 2 beaten eggs in a shallow bowl. Place panko in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in panko to coat. Transfer to a parchment-lined rimmed baking sheet. Repeat with remaining croquettes.
- Pour oil into a large pot to a depth of 4". Heat over medium-high until it sizzles when you toss in a pinch of panko or a deep-fry thermometer registers 350°. Working in batches, fry croquettes, turning occasionally, until golden brown, 4-5 minutes per batch. Transfer to paper towels to drain; season with salt. Serve immediately with lemon wedges alongside.
- Do Ahead: Croquettes can be formed and coated 2 days ahead. Cover and chill on baking sheet.
SMOKED-TROUT SPREAD
Light and ultrasavory, this is a spread that's definitely worth making - it requires a minimal amount of work and tastes better than any store-bought version. And if you have any left over, you're in luck - it also tastes wonderful on bagels the next morning.
Categories Condiment/Spread Fish Appetizer No-Cook Cocktail Party Quick & Easy Trout Chill Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Flake trout and transfer 2 cups to a food processor, then blend with butter, shallot, dill, lemon juice, hot sauce, and pepper until smooth. Reserve remaining trout.
- With motor running, add water to trout purée in a slow stream and process until water is absorbed, about 1 minute. Transfer to a bowl and fold in reserved trout, then pack mixture into a 4-cup glass or ceramic mold or bowl. Cover surface with wax paper, then tightly cover with plastic wrap and chill at least 6 hours to allow flavors to develop. Bring spread to room temperature before serving. (This will take 1 to 2 hours.)
SMOKED TROUT BUTTER
Provided by Florence Fabricant
Categories dips and spreads
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Remove skin and bones from trout. Mash flesh in bowl or process until finely ground in food processor.
- Using fork, work butter into trout to make smooth paste. Stir in sour cream. Transfer to shallow serving dish.
- Refrigerate until half-hour before serving. Serve with toast, bread or crackers, allowing guests to spread trout butter themselves. If desired, decorate top of trout butter with caviar or have it available on side.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 0 grams, Fat 20 grams, Protein 1 gram, SaturatedFat 13 grams, Sodium 28 milligrams, Sugar 0 grams, TransFat 1 gram
SMOKED TROUT CANAPES WITH CAPER BUTTER
Steps:
- Preheat oven to 300 degrees. Place bread on baking sheet and toast slightly for 5 to 7 minutes. Remove from oven and cool on wire rack.
- Spread each slice of bread with caper butter. Cover with layer of smoked trout. Cut into squares or circles (using cookie cutter) and on each canape place a thin slice of cucumber and a sprig of dill.
- Combine everything in a medium bowl and mix well with fork. Transfer to a sheet of parchment paper and roll into a log. Refrigerate or freeze until ready to use.
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