Smoked Trout In Pastry With Horseradish Dill Cream Recipes
SMOKED TROUT & HORSERADISH PâTé
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
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
ASHLEI'S SMOKED TROUT DIP
I always have the trout dip at one of my favorite restaurants. I have finally figured out the recipe (or at least my delicious version.) Serve with crusty baguette chips, pita chips, bagel chips, etc.
Provided by ashlei
Categories Appetizers and Snacks Seafood
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Combine trout, cream cheese, sour cream, green onion, Worcestershire sauce, garlic powder, paprika, lemon juice, horseradish, cayenne pepper, and black pepper in a bowl; stir until blended. Cover and refrigerate for 30 minutes.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 2.3 g, Cholesterol 57.8 mg, Fat 14 g, Fiber 0.2 g, Protein 10.5 g, SaturatedFat 8.1 g, Sodium 111.4 mg, Sugar 0.5 g
SMOKED-TROUT HORSERADISH DIP
Categories Condiment/Spread Food Processor Cocktail Party Quick & Easy Mayonnaise Trout Potluck Dill Gourmet
Number Of Ingredients 5
Steps:
- Discard skin and bones from trout and break into pieces. In a food processor pulse trout until finely chopped. Stir in remaining ingredients and salt and pepper to taste. Serve dip with pumpernickel toasts. Makes about 2 cups.
SMOKED TROUT IN PASTRY WITH HORSERADISH DILL CREAM
Steps:
- 1. Rub the fish with lemon and a bit of salt. Place on wire rack or BBQ rack. 2. Light one side of BBQ light burner and place tin foil pouch with wood directly on coals. Leave to ignite - 15 min. Wait till lots of smoke develops. Then place fish on BBQ grill of unlit side. Smoke for 10-20 min until barely opaque. Remove from grill and let cool. Divide each fillet into 3 pieces. 3. Brush phyllo with butter or oil - place 2 sheets of phyllo on counter. Wrap fish into a packet and place seam side down on baking sheet. One square of phyllo should do 3-4 pieces of fish. If you like thick layers of phyllo, use 3-4 sheets. Optional to brush with more butter/oil. 4. Bake in preheated 450 F oven for 10-15 min (til brown). 5. Pool sauce on large plate and place fish parcel on side, garnished with dill. (instructions for sauce to follow) Sauce instructions: 1. Whisk together butter, egg yolks and cream in a double boiler until sauce thickens slightly. 2. Add salt and pepper, horseradish, capers and dill by folding in with a spoon. Tip: If horseradish has been opened for awhile, it will lose some of its pungency and you'll require more. A couple of dashes of Tabasco are good too, or the anchovy/tamarind pungency from a dash of Worcestershire is good too.
HORSERADISH DILL SAUCE
Great on smoked salmon, smoked trout, a juicy hamburger or roast beef! I love the Horseradish Dill Sauce from Annie Gunn's (a restaurant here in St. Louis. . .they serve it with their smoked seafood platter), so I made an attempt to recreate it here and it's not bad :)
Provided by januarybride
Categories Sauces
Time 5m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all ingredients and refrigerate for at least 2 hours prior to serving. (It is best if left 24 hours for flavors to truly come together).
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