Smoked Trout Cakes With Horseradish Cream Recipes

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SMOKED TROUT & HORSERADISH PâTé



Smoked trout & horseradish pâté image

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

140g cream cheese
1 tsp creamed horseradish
zest and juice ½ lemon
1 tbsp finely chopped dill , plus extra fronds to serve
2 smoked trout fillets
500g rye bread , sliced, to serve
1 Baby Gem lettuce , leaves separated, to serve

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

CREAMY SMOKED TROUT WITH APPLE AND HORSERADISH ON CRISP BROWN BREAD



Creamy Smoked Trout with Apple and Horseradish on Crisp Brown Bread image

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

11 ounces smoked trout (about 3 fillets), coarsely flaked
1 medium Granny Smith apple, peeled, cored, cut into matchstick-size strips
1 cup finely chopped celery (about 2 stalks)
1/4 cup finely chopped fresh chives
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 tablespoons fresh lemon juice
1 tablespoon (or more) finely grated peeled fresh horseradish or prepared horseradish sauce
1 loaf thinly sliced brown bread (such as Westphalian-style pumpernickel), lightly toasted, cut into triangles

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 CAKES WITH HORSERADISH CREAM



Smoked Trout Cakes with Horseradish Cream image

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

1 1/2 cups flaked smoked trout or smoked whitefish
2 tablespoons chopped green onion
2 teaspoons drained capers
1/2 teaspoon grated lemon peel
1/4 teaspoon ground pepper
1 large egg, beaten to blend
1/4 cup whipping cream
1 cup fresh breadcrumbs from French bread
2 tablespoons (about) vegetable oil
Horseradish Cream

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



Johnny Cakes with Horseradish Creme Fraiche and Smoked Trout image

Provided by Bobby Flay

Time 1h30m

Yield 8 servings

Number Of Ingredients 16

3/4 cup creme fraiche
2 tablespoons prepared horseradish, drained
2 teaspoons whole grain mustard
Salt and freshly ground black pepper
1 cup all-purpose flour
1/2 cup, plus 1 tablespoon fine yellow or white cornmeal
2 tablespoons granulated sugar
2 teaspoons kosher salt
1 tablespoon baking powder
2 large eggs, separated
3/4 cup whole milk
2 tablespoons unsalted butter, melted and cooled, plus 1/4 cup more for frying
Horseradish creme fraiche, for garnish, recipe follows
1 smoked trout, flaked with fork
Fresh flat-leaf parsley leaves, for garnish
Finely chopped fresh chives, for garnish

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.

TROUT CAKES WITH LEMON



Trout Cakes with Lemon image

Provided by Robert Irvine : Food Network

Time 25m

Yield s: 6 servings

Number Of Ingredients 17

1 1/2 cups flaked smoked trout
2 tablespoons chopped green onion
2 teaspoons coarsely chopped drained capers
1/2 teaspoon grated lemon peel
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup whipping cream
1 cup panko bread crumbs (pulsed in blender for couple seconds), divided
2 tablespoons vegetable oil, plus more as needed
1 cup sour cream
2 tablespoons grated fresh or prepared horseradish
1/8 teaspoon paprika
1/8 cup chopped chives
1 clove garlic, minced
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

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 FISH CAKES WITH MUSHY PEAS



Smoked trout fish cakes with mushy peas image

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

600g potatoes , diced
2 tbsp hot horseradish (we used English Provender)
200g smoked trout fillets, flaked
zest and juice 1 lemon , plus extra lemon wedges to serve
25g plain flour
400g frozen peas
100ml 3 and a half fl oz hot vegetable stock
1 tbsp vegetable oil

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

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