Curried Rice With Smoked Trout Recipes

RICE AND PEAS WITH TROUT

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in an ovenproof pot over medium heat. Add the onion and thyme and cook until the onion is slightly softened, about 2 minutes. Stir in the rice and cook, stirring, until glossy, 1 to 2 minutes. Add the wine and cook, stirring, until it's absorbed, about 1 minute. Add 1 teaspoon salt, and pepper to taste.
• Pour the broth and 1 1/2 cups water over the rice and bring to a simmer, about 4 minutes. Stir, then cover and transfer to the oven. Bake 20 minutes, stirring halfway through.
• Meanwhile, cook the peas in 4 cups salted boiling water until tender, about 5 minutes. Reserve 1 cup cooking water, then drain.
• Remove the rice from the oven. Stir in the peas, 1 tablespoon horseradish, the parmesan, and salt and pepper to taste. Stir in enough of the reserved cooking water until the rice is creamy. Divide among bowls. Top with the trout, the remaining tablespoon horseradish, and baby greens, if desired. Drizzle with olive oil.

CURRIED SMOKED TROUT TOASTS

Steps:

• Preheat the broiler. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the red onion, jalapeño, garlic and curry powder and cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the tomatoes and cook, stirring, until they begin to lose their shape, 2 to 4 minutes. Remove from the heat, stir in the smoked trout and season with salt and pepper.
• Arrange the bread slices on a baking sheet and brush both sides with vegetable oil (use 1 tablespoon oil per slice); season with salt and pepper. Broil the bread, turning once, until toasted, 1 to 2 minutes.
• Stir half of the herbs into the trout mixture, then spoon onto the toasts. Toss the fennel with the remaining chopped herbs, 1 tablespoon vegetable oil, the fennel fronds and a pinch each of salt and pepper. Serve with the toasts.

CRACKERS WITH SMOKED TROUT

Steps:

• In a bowl, toss the red onion with the vinegar and let sit 30 minutes.
• Spread the baba ghanoush on the crackers and arrange on a serving platter. Top with some cucumbers, smoked trout and pickled red onion.

RICE BOWL WITH SPINACH AND SMOKED TROUT

Steps:

• Season the cooked sprouted brown rice to taste with soy sauce, and place in a large, wide bowl.
• Stalk the salad greens and cut crosswise into thin strips (chiffonade). Alternatively, place the greens in a bowl and cut into small pieces with scissors. Toss with the lemon oil and pile over the rice, or toss with the rice. Break up the smoked trout, and place on top of the spinach. Squeeze on a few drops of lemon juice and top with the cilantro. Scatter on the lemon zest, sprinkle on the sesame seeds and serve.