HOT SMOKED TROUT
Provided by Alton Brown
Categories main-dish
Time P1DT6h30m
Yield 2 pounds smoked trout
Number Of Ingredients 3
Steps:
- Combine the salt and water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate for 3 hours.
- Remove the trout from the brine, rinse thoroughly, and pat dry. Place the trout, skin side down onto a cooling rack set in a half sheet pan. Dry in the refrigerator 21 to 24 hours or until the skin becomes shiny and somewhat tacky to the touch.
- The next day, turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Place the trout onto smoking racks, skin side down, separating them by at least 1/4-inch and place into a smoker. Adjust heat as needed and cook for 2 1/2 to 3 hours or until the fish is, cooked through, has darkened in color, and has the desired level of smoke flavor.
- Serve with a green salad, incorporate into a dip or eat as an appetizer. Refrigerate unused portions in an airtight container for up to a week or vacuum seal and refrigerate for up to a month.
SMOKED TROUT & PEA PASTA
A heart healthy, speedy meal packed with omega-3s ready in just 20 minutes
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Snack, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Cook the pasta in a large pan of boiling water according to pack instructions, adding the peas for the last 3 mins. Meanwhile, flake the trout and set aside, then mix the yogurt with the horseradish, salt and pepper.
- Drain the pasta, then return to the pan and stir in the trout and yogurt, letting the heat of the pasta warm the sauce. Tastes great with a crisp green salad.
Nutrition Facts : Calories 445 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.78 milligram of sodium
PENNE WITH SMOKED TROUT AND SUGAR SNAP PEAS
Categories Milk/Cream Pasta Quick & Easy Trout Summer Dill Sugar Snap Pea Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of 2 minutes less than package instructions indicate, then add sugar snaps and cook until sugar snaps are tender, about 2 minutes more. Reserve 1/4 cup cooking water, then drain pasta and sugar snaps in a colander and return to pot.
- Boil cream in a 1- to 1 1/2-quart heavy saucepan, uncovered, 2 minutes, then add to pasta along with trout, zest, reserved cooking water, dill, salt, and pepper and toss until combined.
PASTA WITH SMOKED TROUT AND GOLDEN CAVIAR
Provided by Moira Hodgson
Categories dinner, easy, quick, pastas, main course
Time 10m
Yield 4 main dishes
Number Of Ingredients 5
Steps:
- Flake the smoked trout and set aside.
- Bring a large pot salted water to a boil. Meanwhile, in a large saute pan, reduce the heavy cream slightly over medium heat.
- Cook the fettuccine al dente, about 40 to 60 seconds. Drain.
- Off the heat, toss the fettuccine and the flaked trout in the cream. Season lightly with salt and pepper.
- Put equal mounds of pasta on individual warm serving dishes and garnish each with a tablespoon and a half of golden caviar.
Nutrition Facts : @context http, Calories 698, UnsaturatedFat 15 grams, Carbohydrate 66 grams, Fat 36 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 19 grams, Sodium 704 milligrams, Sugar 2 grams
SMOKED TROUT PENNE
Al dente Penne pasta tossed through lightly cooked smoked trout with a sun-dried tomato & sour cream sauce
Provided by AussieChef 79
Categories Trout
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Slice Trout into small pieces(set aside in small bowl), roughly chop Sundried tomatoes(set aside), slice spring onion and finely chop garlic. roughly chop parsley and leave until the end.
- Add pasta to salted boiling water, cook al dente.
- In a deep pan; add olive oil and a slither of "low salt" butter. Add garlic and spring onion and fry for about 3 minutes on med-high heat.
- Add wine, whiskey and fish sauce. Cook until liquid starts to slightly thicken. Add Trout and toss for about 2 minutes, season with a pinch of salt and cracked pepper. Add sundried tomatoes, combine and heat through(approx 1 minute).
- In a bowl add the sour cream, a pinch of salt and cracked pepper and 3 tbsp of the boiling pasta water and mix to a smooth texture. Add to the pan. Taste and season accordingly.
- When pasta is cooked; drain and add to the pan. Combine over low heat.
- Finally add chopped parsley, taste and season again if necessary.
- Serve. Enjoy.
Nutrition Facts : Calories 829.5, Fat 8.7, SaturatedFat 2, Cholesterol 27.2, Sodium 1144.5, Carbohydrate 150.4, Fiber 22.9, Sugar 19.6, Protein 27.1
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