SMOKED TROUT CANAPES WITH CREME-FRAICHE AND HERB SAUCE FOR TWO
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the sauce: In a small bowl combine the creme fraiche, herbs, lemon zest and juice, salt, and pepper.
- Assemble the canapes: Dab a teaspoon or of creme fraiche sauce on 1 side of the pumpernickel slices. Place 1 or 2 large flakes or chunks of trout on each, and top with a small dollop of crème fraiche sauce. Garnish each canape with a frond of dill, and serve.
BUTTERY TROUT WITH CAPERS
Don't turn straight to salmon, trout is a wonderful classic fish with a great flavour, especially in this recipe. Or, make it veggie with halloumi
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Rinse the fish, then pat dry with kitchen paper. Put in a roasting tray, season, then dot with a third of the butter. Roast for 10-12 mins.
- When the fish is almost ready, melt the remaining butter in a frying pan. Turn up the heat until it turns brown. Take off the heat, then add lemon juice, parsley and capers. Pour over the fish, then serve with green beans.
Nutrition Facts : Calories 345 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 28 grams protein, Sodium 1.04 milligram of sodium
GRILLED TROUT WITH WHITE BEANS AND CAPER VINAIGRETTE
Provided by Bon Appétit Test Kitchen
Categories Bean Quick & Easy High Fiber Backyard BBQ Dinner Summer Grill Grill/Barbecue Capers Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Prepare barbecue (medium-high heat). Cook butter in small skillet over medium heat until brown, stirring often, about 4 minutes. Remove from heat. Mix in oil, then shallots, vinegar, capers, and rosemary. Season vinaigrette to taste with salt and pepper.
- Mix beans, lemon peel, and 2 tablespoons vinaigrette in medium skillet. Season to taste with salt and pepper.
- Brush a little vinaigrette over flesh side of trout; sprinkle with salt and pepper. Place skillet with beans on edge of grill to warm through. Grill trout, flesh side down, until brown, about 2 minutes. Turn trout over; grill until cooked through, about 2 minutes. Transfer trout to plates. Mix arugula into warm beans; spoon alongside trout. Rewarm remaining vinaigrette; spoon over trout and beans.
SMOKED TROUT CANAPES
Categories Food Processor Cocktail Party Quick & Easy Yogurt Mayonnaise Trout Gourmet
Yield Makes about 36 canapés
Number Of Ingredients 7
Steps:
- In a food processor purée the trout, the yogurt, the mayonnaise, the lemon juice, the minced dill, the onion, and salt and pepper to taste until the mixture is smooth. The trout mixture may be made 1 day in advance and kept covered and chilled. On each piece of bread spread a scant teaspoon of the mixture, mounding it, and garnish each canapés with a dill sprig.
SMOKED TROUT CUCUMBER CANAPES
"Guests thought I had these elegant appetizers catered when I served them at my last party," says Debora Ross of Hamilton, Ohio. Our Taste Testers loved the combination with its warm, creamy spread on cool, crunchy cucumber slices.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the trout, cream cheese, onion, dill, lemon juice, horseradish and lemon peel. Spread over each cucumber slice. Refrigerate until serving.
Nutrition Facts : Fat 2 g fat (1 g saturated fat), Cholesterol 8 mg cholesterol, Sodium 118 mg sodium, Carbohydrate trace carbohydrate, Fiber trace fiber, Protein 2 g protein. Diabetic Exchange
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
Whether hosting a brunch or dinner, serve these bite-size hors-d'hoeuvres with a glass of wine before the meal. These are packed with sophisticated flavour and visual appeal.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 48 hor dóeuvres
Number Of Ingredients 8
Steps:
- In a bowl, combine mustard powder, radishes, vinegar, sugar and salt. Set aside.
- Slice each zucchini into 12 rounds and arrange on platter.
- Break smoked trout into 1-inch pieces and arrange on top of zucchini slices. Top each with 1/2 teaspoons of the radish mixture; sprinkle with chopped chives.
Nutrition Facts : Calories 13.9, Fat 0.5, SaturatedFat 0.1, Cholesterol 3.5, Sodium 18.8, Carbohydrate 0.9, Fiber 0.3, Sugar 0.5, Protein 1.6
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