Curried Smoked Trout Toasts Recipes

CURRIED RICE WITH SMOKED TROUT

Steps:

• Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a boil, then remove from the heat and let stand 10 minutes. Transfer to a bowl of ice water to cool.
• Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and curry powder and cook, stirring frequently, until the onion softens, about 4 minutes. Add the tomatoes and rice and cook, stirring, until the tomatoes begin to soften, about 2 minutes. Add 2 1/2 cups water, 1/2 teaspoon salt, and pepper to taste. Bring to a simmer, then cover and reduce the heat to low; cook until most of the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Stir in the cilantro and season with salt and pepper.
• Peel and quarter the eggs. Toss the mixed greens with the lemon juice, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the rice mixture among plates and top with the smoked trout and eggs. Serve with the salad.

SMOKED TROUT ON TOAST WITH TOMATO SALAD

Steps:

• Top country bread with cream cheese, trout, red onion, and ground pepper.
• Place halved tomatoes beside toast. Season with coarse salt and ground pepper, drizzle with extra-virgin olive oil, and top with torn basil leaves.

SMOKED TROUT AND GARLIC CREAM ON RYE TOASTS

Steps:

• Preheat oven to 350 degrees. Cut 1/2 inch off the top of garlic to expose the cloves, and transfer bulb to a piece of parchment-lined foil. Drizzle with oil, and sprinkle with salt and pepper. Wrap, and bake until soft, 45 minutes to 1 hour. Unwrap, and let cool.
• Meanwhile, cut 36 rounds of bread using a 1 3/4-inch cookie cutter. Transfer to a baking sheet. Bake until golden around edges, about 20 minutes. Let cool.
• Squeeze garlic into a food processor. Blend until almost smooth. Add cream, 1 tablespoon oil, and 1/2 teaspoon salt.
• Spread 1/2 teaspoon garlic cream onto each toast, and top with trout and cornichons. Serve immediately.

SMOKED TROUT TOAST

Steps:

• Combine the trout and the scallions in a food processor and process, pulsing until everything is finely chopped. Then add lemon juice and yogurt and process another few seconds, until the ingredients are quite smooth.
• Toast baguette slices lightly in a toaster oven or a broiler, turning once. Spread the slices of toast with the trout mixture and serve.

SMOKED TROUT AND ROASTED PEPPER TOASTS

Steps:

• In a bowl stir together caraway seeds, lemon juice, mustard, and shallot and add trout, mashing with a fork until finely flaked. Gently stir in roasted peppers and parsley and season with salt and pepper. Top toasts with trout mixture.