Smoked Trout CrÈme FraÎche Pickled Onion Recipes

SMOKED TROUT CANAPES WITH CREME-FRAICHE AND HERB SAUCE FOR TWO

Smoked Trout Canapes with Creme-Fraiche and Herb Sauce for Two image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup creme fraiche
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon snipped fresh dill, plus some fronds, for garnish
1 teaspoon snipped chives
1 teaspoon chopped fresh tarragon leaves
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon freshly squeezed lemon juice
Salt and freshly ground black pepper
4 squares mini-pumpernickel bread
4 ounces smoked trout, bones removed

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.

SMOKED TROUT AND PICKLED ONIONS ON TOAST

Smoked Trout and Pickled Onions on Toast image

Slicing the pumpernickel toast into triangles makes this easy appetizer the perfect size for guests to eat in one bite.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 12

Number Of Ingredients 6

Ingredients

4 tablespoons creme fraiche
12 toasted pumpernickel triangles (from 6 slices)
3 ounces flaked smoked trout
1/4 cup very thinly sliced jarred pickled onions
Fresh dill, for garnish
Freshly ground pepper

Steps:

Dollop 1 teaspoon creme fraiche onto each triangle. Divide trout and onions among the triangles. Garnish with dill. Season with pepper; serve.

SMOKED WHITEFISH SALAD WITH CRèME FRAîCHE AND CAPERS

Smoked Whitefish Salad With Crème Fraîche and Capers image

Whitefish salad is a necessity at traditional Jewish "appetizing" stores like Barney Greengrass and Russ & Daughters, which traditionally stock smoked and pickled fish, cheese, bagels and bialys, halvah and other small luxuries. According to strict kosher law, meat and dairy cannot be made in the same kitchen: Jewish butchers and delis traditionally supplied the meat, while appetizing stores sold dairy products. Fish can be paired with either. That's why you'll never see a Reuben sandwich at a truly authentic Jewish deli. Theo Peck, the owner of Peck's, a cafe in Brooklyn, is a trained chef and a descendant of the family that owned Ratner's, a famous Jewish restaurant on the Lower East Side. His version replaces mayonnaise with crème fraîche, and adds bright notes of capers and fresh herbs.

Provided by Julia Moskin

Categories easy, salads and dressings, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 small whole smoked whitefish, about 1 pound, or 12 ounces smoked trout, cod or sturgeon fillets
1 cup (8 ounces) crème fraîche
2 tablespoons finely chopped red onion, more to taste
1 teaspoon Dijon mustard, more to taste
2 tablespoons drained capers
1/4 cup finely chopped dill
1/4 cup finely chopped parsley
1/2 teaspoon freshly ground black pepper, more to taste

Steps:

Using your fingers, pick the meat off the skeleton of the fish, shredding it into a bowl. Discard bones and skin. If using fillets, use your fingers to coarsely shred the meat.
In a separate bowl, whisk together remaining ingredients. Gently fold fish into cream mixture until well combined. Refrigerate at least 30 minutes or up to 2 hours.
Before serving, taste and add more onion, mustard or pepper if needed.

Nutrition Facts : @context http, Calories 92, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 104 milligrams, Sugar 1 gram, TransFat 0 grams