CREAMY SMOKED TROUT WITH APPLE AND HORSERADISH ON CRISP BROWN BREAD
Categories Fish Appetizer No-Cook Cocktail Party Quick & Easy Horseradish Apple Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Mix trout, apple, celery, and chives in large bowl to blend. Whisk sour cream, mayonnaise, lemon juice, and 1 tablespoon horseradish in small bowl to blend. Fold horseradish mixture gently into trout mixture (do not break up trout). Season to taste with salt, pepper, and more horseradish if desired. (Can be made 1 day ahead. Cover and refrigerate.)
- Transfer trout mixture to serving bowl and place on platter. Surround with toasts and serve.
JOHNNY CAKES WITH HORSERADISH CREME FRAICHE AND SMOKED TROUT
Provided by Bobby Flay
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the horseradish creme fraiche: Whisk together the creme fraiche, horseradish and mustard in a small bowl. Season with salt, and pepper, cover and refrigerate for at least 1 hour to allow flavors to meld.
- For the Johnny cakes: Preheat the oven to 300 degrees F. Whisk together the flour, cornmeal, sugar, salt, and baking powder in a medium bowl.
- Whisk the egg yolks and milk together in a medium bowl until combined. Whisk the egg whites in a medium bowl until stiff peaks form.
- Add the egg-milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, then 2 tablespoons of the melted butter and mix until the batter is just smooth. Let rest for 10 minutes.
- Heat a large nonstick saute pan or cast iron pan or griddle over medium-high heat. Brush with some of the remaining melted butter. Spoon 2 heaping tablespoons of the batter into the pan for each johnnycake and using a small offset spatula, spread the batter slightly to even out the top. Cook until lightly golden brown on each side, about 1 1/2 minutes per side. Remove to a baking sheet and keep warm in the oven until ready to serve. Top each cake with a small dollop of the creme fraiche and some of the trout. Garnish with parsley leaves and a sprinkling of chopped chives.
SMOKED TROUT CAKES WITH HORSERADISH CREAM
Categories Milk/Cream Onion Appetizer Sauté Horseradish Trout Capers Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine trout, green onion, capers, lemon peel and pepper in medium bowl. Season with salt. Stir in egg, cream and 1/2 cup breadcrumbs to blend. Form mixture by 1/4 cupfuls into eight 1/2-inch-thick fish cakes.
- Place remaining 1/2 cup breadcrumbs in shallow dish. Roll fish cakes in breadcrumbs, coating completely. Heat 2 tablespoons oil in large skillet over medium heat. Working in batches and adding more oil as necessary, cook fish cakes until golden brown, about 3 minutes per side. Serve with Horseradish Cream.
SMOKED TROUT W/ROASTED BEET VINAIGRETTE, HORSERADISH CREAM
A truly fabulous appetizer from Chef Jason Shaeffer of the Hotel Del Coronado in California, combining the fish and beets with Yukon Gold potatoes for a really elegant dish.
Provided by Chef Kate
Categories Trout
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel and slice potatoes quarter inch thick on a bias into eight slices. Toss with olive oil, salt and pepper and spread on a foil covered cookie sheet.
- Roast at 425 degrees until browned on edges and crisp; when done , reserve and keep warm.
- Wash beets and pat dry. Toss with olive oil, salt.
- Wrap in aluminum foil and roast in oven at 425 degrees until fork tender.
- Quarter inch dice five beets, reserving one for the vinaigrette.
- Roughly chop the one remaining beet.
- In blender combine the one chopped beet, vinegar, Dijon, salt, pepper and sugar to a puree then add olive oil.
- Pour the mixture into a bowl, and fold in shallots, coarse grain mustard and diced beets.
- In a small bowl, combine the grated horesradish with the creme fraiche (you can substuitute whipped cream or sour cream or a combination of whipped and sour cream).
- Use potato as a base. Spoon on roasted beets. Spoon horseradish cream over beets. Then finish with trout on top with chopped chives as a garnish.
- Bon Appetit!
- Note: You may have some extra of the beet vinaigrette mixture; it will hold very well in the fridge for several days.
Nutrition Facts : Calories 1554.8, Fat 139.2, SaturatedFat 27.8, Cholesterol 187, Sodium 685, Carbohydrate 29.2, Fiber 4.9, Sugar 10, Protein 49.8
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