Place the oil in a non-stick pan and gently cook the garlic, until it is softened but not browned.
Add the lemon juice, mix well and cook for 30 seconds to a minute.
Place the trout in a food processor together with the garlic mixture. Roughly mix and then add to the food processor the cream cheese, paprika, salt and dill, and process until the mixture is just combined and season to taste.
Spoon the pate into a small bowl and serve with celery stalks.
In a food processor, combine trout, egg yolk, vinegar, mustard powder, lemon juice and lemon pepper. Process until smooth. With the motor running, gradually add oil in a thin steady stream. Transfer to a serving bowl.
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.
In a food processor, combine trout, cream cheese, lemon juice and lemon zest. Process until smooth. Add dill and season. Process until combined. Transfer to a serving bowl, cover with plastic wrap and chill until required.
Meanwhile, to make the spicy crisps, preheat oven to 350\u00b0F. Lightly oil 2 large baking trays. Lightly coat flatbread with oil then sprinkle with chili powder. Season. Cut in 1/2 lengthwise then into wedges. Arrange on trays and bake for 3-4 mins, until crispy. Let cool completely.
Serve pate with spicy crisps.
Remove the fish flesh from the skin and bones.
Weigh the flesh and allow for 1/2 the amount of butter.( I cut back about 1/3 on the butter).
Mash the trout flesh and beat in all remaining ingredients. Mix until well combined.
Spoon into a large serving dish or individual ramekins.
Fantastic spread into small tart cases.
Reserve about 1/4 of the fish meat and flake it roughly.
Place the remaining ingredients except the herbs in a food processor and work until smooth.
Check for seasonings and maybe add a little more lemon juice.
Add the herbs and pulse briefly.
Scrape into a bowl, fold through the reserved fish and refrigerate covered until required.
Spoon into serving dishes and serve with turkish bread, crackers and/or fresh veggie sticks.
he recipe Stove Top Smoker Smoked Whole Trout. (See related recipe).
emove any skin & bones from trout & flake the flesh.
Blend
if desired.
Place the trout fillets on a nonstick baking