To make the mustard dressing, whisk together all ingredients in a bowl until well combined. Season.
Combine smoked trout, cucumbers, dill and 1/2 the dressing. Toss to combine.
In a separate bowl, combine radishes, watercress and chives. Toss with remaining dressing. Combine with smoked trout mixture and sprinkle with reserved herbs.
Place trout in a food processor with butter and lemon juice and process to a smooth paste. Season well with pepper.
Toast bread, spread with trout butter and cut into 1 inch-wide fingers. Sprinkle with chives and set aside.
Half fill a small saucepan with water, adding a good pinch of salt. Bring to simmering point on medium heat and carefully lower in eggs. Boil for 3 mins then lift out and place in egg cups. Serve immediately with smoked trout toast fingers.
food processor, blend the smoked trout fillets, shallots and creme fraiche
Boil the linguine in a pan of salted boiling water according to the instructions on the packet. Meanwhile, flake the smoked trout fillets.
Drain the linguine and fold the trout through the pasta along with two tablespoons of the pesto, two tablespoons of the creme fraiche and the lemon juice. Season with freshly ground black pepper. Sprinkle a grating of fresh Parmesan cheese over the top.
Preheat oven to 350 degrees F.
Flake smoked trout into a bowl. Stir in mayonnaise and yellow mustard.
Make Toasts: Brush baguette slices with olive oil, and season with salt. Toast in oven until golden and crisp.
Spread trout mixture on toasts. Top with sliced radishes and a little chopped dill.
Season with salt, pepper, and lemon juice to taste.
kin or bones. (If your smoked trout isn't \"ready to eat
Cook fettuccine in a large saucepan of boiling, salted water according to package directions. Drain and return to the pan.
Meanwhile, heat oil in a large skillet on medium heat. Saute fennel, onion and lemon peel for 3-5 mins, until softened. Stir in capers.
Add fennel mixture, smoked trout, yogurt, dill sprigs and lemon juice to pasta. Toss to combine. Season to taste. Serve with lemon wedges.
Cook fettuccine in boiling salted water until al dente. Drain.
Meanwhile, heat oil in a large frying pan over medium heat. Saute fennel, onion and lemon zest for 3-5 mins, until tender. Add capers. Add pasta, smoked trout, yogurt, dill and lemon juice and toss to combine. Season.
Serve with lemon wedges.
routons.
Break up the smoked trout, discarding the skin, and add
In a bowl, combine mustard powder, radishes, vinegar, sugar and salt. Set aside.
Slice each zucchini into 12 rounds and arrange on platter.
Break smoked trout into 1-inch pieces and arrange on top of zucchini slices. Top each with 1/2 teaspoons of the radish mixture; sprinkle with chopped chives.
Preheat oven to 350 degrees F (175 degrees C). Arrange bread slices on a baking sheet.
Place fava beans, olive oil, shallot, lemon juice, garlic, and cumin in a food processor. Blend until smooth. Season with salt and pepper.
Combine mayonnaise, eggs, cornichons, chervil, mustard, and capers in a small food processor. Whip until gribiche sauce is thoroughly combined.
Bake bread in the preheated oven until lightly toasted, 5 to 7 minutes.
Top bread with hummus, smoked trout, pickled onions, and the gribiche sauce.
Blend the horseradish and sour cream in a small bowl.
Arrange the smoked trout on a platter with a bowl of this horseradish sauce or on individual salad plates.
emove any skin & bones from trout & flake the flesh.
Blend
Smoke the trout according to the recipe Stove Top Smoker Smoked Whole Trout. (See related
if desired.
Place the trout fillets on a nonstick baking
Mix first 3 ingredients in small bowl. Season with freshly ground black pepper. (Can be made 2 days ahead. Cover; chill)
Peel and finely dice the Fuji apple and mix with trout and cream cheese.
Separate endive into leaves. Spread some trout mixture on base end of each leaf. Arrange alternating red and white filled leaves on platter. (Can be made up to 6 hours ahead. Cover; chill.)
Boil potatoes for 15 mins or until tender. Drain. Cut into 3/4-inch slices.
Meanwhile, whisk mustard, vinegar and dill in a small bowl. Gradually whisk in oil. Season to taste.
In a large serving bowl, place warm potatoes with mustard dressing; toss gently to coat.
Discard skin and bones from trout; flake into large chunks. Add trout to potatoes with celery, shallot, salad leaves and capers; toss gently to combine.
Heat oil in a deep 8-inch skillet on high heat. Saute onion for 1-2 mins until tender. Stir in trout and remove pan from heat. Reduce heat to low.
Mix eggs, ricotta, capers and dill in a large bowl. Pour over onion and trout in pan. Return pan to heat and cook for 4-5 mins until frittata begins to brown on the bottom and become firm. Meanwhile, preheat broiler to high.
Place pan under hot broiler for 3-4 mins until frittata is golden and set. Serve in wedges garnished with additional dill.
o serve.
Warm the trout fillet slightly (steam oven, microwave
Slice Trout into small pieces(set aside