Smoked Trout On Pumpernickel Recipes

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SMOKED TROUT OR KOKANEE



Smoked Trout or Kokanee image

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

4 whole trout, gutted and gilled
1/2 cup kosher salt
1/2 cup brown sugar

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



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

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 TROUT MOUSSE ON PUMPERNICKEL



Smoked Trout Mousse on Pumpernickel image

Provided by Food Network

Categories     dessert

Time 15m

Yield 3 1/2 dozen

Number Of Ingredients 8

1 (4-ounce) piece smoked trout
2 tablespoons heavy cream
Freshly ground pepper, to taste
1 tablespoon fresh lemon juice
1 tablespoon fresh or prepared grated horseradish
8 ounces cream cheese, at room temperature
21 slices party pumpernickel, crusts trimmed
Italian parsley, for garnish

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



Smoked Trout on Pumpernickel image

These savory bites make for great party hors d'oeuvres.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Number Of Ingredients 6

8 small slices (1/4 inch thick) pumpernickel bread
2 tablespoons unsalted butter
2 tablespoons prepared horseradish, with beets or plain
4 ounces smoked-trout fillets, pin bones and skin removed, fillets flaked into large pieces
16 small sprigs dill
1 lemon

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



Smoked Trout, Crème Fraîche & Pickled Onion image

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

1/4 cup thinly sliced red onions
1/4 cup red wine vinegar
1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 cup hot water
12 slices pumpernickel bread
1 teaspoon lemon zest
1/4 teaspoon freshly ground black pepper
1/2 cup crème fraîche
12 ounces smoked trout
Chervil or dill

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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