SMOKED TROUT SALAD, CUCUMBER AND ROASTED PEPPER SANDWICH
For this sandwich I use canned smoked trout - it's packed in oil and not dry, so it lends itself to a mixture like tuna salad. I flake it in my mini-processor, then mix it up with a little yogurt and mayonnaise.
Provided by Martha Rose Shulman
Categories lunch, weekday, sandwiches, main course
Time 15m
Yield Two sandwiches
Number Of Ingredients 9
Steps:
- Drain the trout. Place the fillets in a bowl or in the bowl of a mini-food processor, and flake them. Mix in the yogurt and 1 teaspoon of the mayonnaise. It should have the consistency of tuna salad. Stir in the chopped celery and dill.
- Lightly toast the English muffins. Spread a little mayonnaise on both halves. Spread half the trout mixture over the muffin bottoms. Top with cucumber slices, and douse with a little lemon juice. Layer half the roasted pepper over the cucumber slices. Place the other halves of the English muffins on top, press down, slice in half if desired and serve. Alternately, you may wrap the sandwiches in plastic, refrigerate and serve later.
SMOKED TROUT & CUCUMBER SANDWICHES
Delicate and delicious finger sandwiches which are super-quick and super-easy to make. Smoked salmon or canned red salmon can be used instead of the smoked trout. This yummy recipe has been adapted from a recipe by Sophie Hansen in from the current issue of the 'BBC Australian Good Food' magazine. If the occasion does not demand elegance - if you are simply making these for yourself for lunch, for example - use whatever is your favourite bread, crusts on! I enjoyed these today with crusty ciabatta! Conversions: 200g = 61/2oz; 150g = just under 5 oz.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 10m
Yield 12 finger Smoked Trout & Cucumber sandwiches
Number Of Ingredients 9
Steps:
- Combine the trout, cream cheese, lemon rind and juice, dill and capers in a small bowl.
- Divide the trout mixture between 4 slices of bread; using a vegetable peeler, slice the cucumbers into long ribbons; top the trout with the cucumber slices; season with sea salt and freshly ground black pepper, to taste; cut each sandwich into thirds.
SMOKED TROUT AND CUCUMBER
Cocktail hour, solved.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 3
Steps:
- Cut English cucumbers into 1/4-inch-thick slices, then use them as cool, crunchy bases for rich, buttery flaked smoked trout. Sprinkle them with cracked black pepper and serve with a dry martini -- gin is a top-notch match for these flavors.
SMOKED TROUT & CUCUMBER OPEN SANDWICHES
This fresh and healthy lunchtime filler is ready in a flash
Provided by Silvana Franco
Categories Lunch, Main course
Time 10m
Number Of Ingredients 8
Steps:
- Flake the fish into a large bowl, then stir in the quark and horseradish sauce to taste. Season with black pepper and a squeeze of lemon juice.
- Toast the bread, then top each piece with cucumber slices and watercress. Spoon half the trout pâté on top of each and serve with halved cherry tomatoes on the side.
Nutrition Facts : Calories 268 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.3 milligram of sodium
SMOKED TROUT AND ROASTED PEPPER TOASTS
Categories Pepper Appetizer Low Fat Quick & Easy Trout Spring Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 generously as a light main course
Number Of Ingredients 8
Steps:
- In a bowl stir together caraway seeds, lemon juice, mustard, and shallot and add trout, mashing with a fork until finely flaked. Gently stir in roasted peppers and parsley and season with salt and pepper. Top toasts with trout mixture.
CUCUMBER, SMOKED TROUT, AND PICKLED BEET SALAD
Yield Serves 4 to 6 as a side dish
Number Of Ingredients 7
Steps:
- In a sieve set over a bowl drain beets, reserving 1/4 cup juice, and halve beet slices. In a bowl whisk together reserved beet juice and sour cream and season with pepper and salt.
- Stir in half of trout, half of dill, beets, cucumber, and onion and season with pepper and salt. Top salad with remaining trout and dill. Chill salad, covered, until cold, about 30 minutes.
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