SMOKED TROUT OR KOKANEE
This is a recipe for whole smoked trout or kokanee. If you want to smoke fillets, I'd go to my smoked lake trout recipe, which is meant for bigger fish. I prefer alder, oak or maple wood to smoke over, but it's your call.
Provided by Hank Shaw
Categories Appetizer Cured Meat Main Course Snack
Time 2h20m
Number Of Ingredients 3
Steps:
- Mix the salt and sugar with a gallon of water and stir to dissolve the salt and sugar. Submerge the trout in this brine and put in the fridge, covered, for at least 2 hours and up to overnight.
- Remove the trout from the brine (discard the brine), pat dry with paper towels and set on a rack over a baking sheet in the fridge for at least a few hours, and up to overnight. You can also set the fish to dry in a cool, breezy place for a few hours.
- Put the fish in the smoker, hanging or on the grates, and get a nice cool smoke going. Slowly let the temperature rise to 200F and hold it between 175F and 200F for at least an hour, and up to 4 hours; I prefer 2 hours. Do not let the temperature get above 225F. If it does, set a tray of ice in the smoker.
- When your trout are smoked, you can eat them warm or chilled.
Nutrition Facts : ServingSize 100 g, Calories 128 kcal, Protein 19.5 g, Fat 5 g, SaturatedFat 1.4 g, Cholesterol 58 mg, Sodium 48 mg, UnsaturatedFat 3.2 g
SMOKED TROUT AND PICKLED ONIONS ON TOAST
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
Steps:
- Dollop 1 teaspoon creme fraiche onto each triangle. Divide trout and onions among the triangles. Garnish with dill. Season with pepper; serve.
SMOKED TROUT MOUSSE ON PUMPERNICKEL
Steps:
- Remove skin and bones from the trout. Place cleaned trout in the bowl of food processor and chop until very fine. With the machine running, add cream, pepper, lemon juice and horseradish.
- Transfer mixture to a bowl and add cream cheese. Blend until well combined and smooth. Using a rubber spatula, press mixture through a fine sieve to remove any lumps. Refrigerate until ready to use.
- Cut trimmed party pumpernickel in half, on the diagonal. Using a pastry bag fitted with a decorative tip, pipe 1 teaspoon mousse onto each bread triangle.
- Garnish with sprig of Italian parsley.
SMOKED TROUT ON PUMPERNICKEL
These savory bites make for great party hors d'oeuvres.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Number Of Ingredients 6
Steps:
- Cut each slice of bread on the diagonal in half. Spread one side of each with butter, then with horseradish. Top each with a piece of trout and a sprig of dill. Cover with plastic wrap, and set aside until ready to serve (up to 2 hours). Before serving, squeeze lemon juice over tops.
SMOKED TROUT, CRèME FRAîCHE & PICKLED ONION
Provided by Bon Appétit Test Kitchen
Categories Onion Appetizer Quick & Easy Trout Shower Engagement Party Party Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Combine onions, vinegar, sugar, and kosher salt with 1/4 cup hot water in a bowl; let pickle for 30 minutes.
- Grill bread slices.
- Combine lemon zest, freshly ground black pepper, and crème fraîche in a bowl.
- Spoon crème fraîche mixture onto toasts. Top each with about 1 ounce smoked trout and a few slices drained pickled onions.
- Garnish with chervil or dill.
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