b>for 5 minutes to soften. In a food processor, blend the smoked trout
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.
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.
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.
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.
kin or bones. (If your smoked trout isn't \"ready to eat
lice spears in thirds.
For the dressing, whisk together the
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.
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.
n, in boiling salted water for about 20 min until tender
lastic wrap. Chill for 30 mins or freeze for 15 mins.
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.
For Timbales:.
Preheat oven to
Cook pasta according to package instructions. Drain and keep warm.
Heat oil in a large frying pan on high. Saute onion and garlic for 3-4 mins until tender. Add asparagus and saute for 1-2 mins. Stir in wine and simmer for 2-3 mins until reduced by half. Blend in mustard and cream. Bring to boil, reduce heat and simmer for 1 min. Stir in trout and dill.
Toss sauce with hot pasta. Season to taste and serve with crusty bread.
In a large saucepan, heat butter over medium heat. Saute leek and celery for 3-4 mins, until tender. Add flour and cook, stirring, for 1 min. Gradually whisk in 2 cups water, milk and bouillon cubes. Add potatoes. Simmer for 10 mins, stirring occasionally, until potatoes are tender. Season. Add corn. Cook for 1-2 mins, until heated through.
Fold in trout just before serving. Garnish with celery leaves.
he recipe Stove Top Smoker Smoked Whole Trout. (See related recipe).
Break vermicelli into a large heatproof bowl. Cover with boiling water. Set aside for 5 mins until tender. Drain well. Place in a serving bowl to cool.
For the dressing, whisk all ingredients in a small bowl. Set aside.
Add trout, cucumber, carrot, radish and herbs to noodles. Drizzle with dressing; toss to combine. Sprinkle with nuts to serve.