SMOKED TROUT, WATERCRESS AND APPLE SALAD WITH CREAMY HORSERADISH DRESSING
Categories Salad Milk/Cream Fish Fruit No-Cook Rosh Hashanah/Yom Kippur Horseradish Apple Trout Fall Watercress Dill Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Whisk cream, horseradish, 2 tablespoons oil, 2 tablespoons vinegar, chopped dill and cayenne in small bowl to blend. Season to taste with salt and pepper. Place watercress in large bowl. Add 1/3 cup cream dressing, 2 tablespoons oil and 2 teaspoons vinegar and toss to coat. Season to taste with salt and pepper. Mound watercress in center of each of 6 plates. Top with sliced onion. Fan apple slices atop salad. Top with trout. Spoon dressing over. Garnish with dill sprigs, if desired, and serve.
SMOKED TROUT TARTLETS
Rustle up these smoked trout tartlets with lemon and horseradish flavours for afternoon tea. Made from ready-rolled pastry, they're quick and easy to make
Provided by Samuel Goldsmith
Categories Afternoon tea, Lunch
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/180C fan/gas 6. Unroll the pastry and, keeping it on its paper, cut out 12 discs of pastry using a 7cm round cutter. Use the pastry discs to line a 12-hole shallow tart tin. Put in the fridge to chill while you make the filling.
- Combine all the remaining ingredients except the smoked trout in a large jug and season well with a little pinch of salt (the trout is already quite salty) and a good grinding of black pepper. Mix well to combine, ensuring there are no lumps of crème fraîche or egg.
- Remove the tin from the fridge and divide the trout between the pastry cases. Carefully pour over the crème fraîche mixture, leaving a 1-2mm rim of pastry at the top. It helps to give the mixture a stir after each pour so the chives and lemon zest don't sink to the bottom.
- Bake in the oven for 18-20 mins until the pastry is golden and the filling lightly golden and puffed up - they will sink a little after a few minutes. Serve warm.
Nutrition Facts : Calories 189 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
SMOKED TROUT SALAD WITH FENNEL, APPLE & BEETROOT
Delicate hot-smoked fish is perfectly complemented with crisp apple and aniseed flavours - a great light bite
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Put the fennel in a shallow serving dish and scatter over the apple, spring onions and beetroots. Flake the trout into chunky pieces and arrange on top. Sprinkle with half the dill fronds. Finely chop the remaining fronds and reserve.
- Mix the yogurt and horseradish with 1 tbsp cold water, then stir in the reserved dill. Pour half the dressing over the salad and toss very lightly. Spoon over the remaining dressing and serve.
Nutrition Facts : Calories 183 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium
SPINACH SALAD WITH SMOKED TROUT AND TART APPLE
Categories Salad Fish Fruit No-Cook Quick & Easy Lunch Currant Apple Almond Trout Spinach Fall Healthy Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a light main course
Number Of Ingredients 9
Steps:
- Into a large bowl cut apple into 1-inch wedges and core. Cut wedges crosswise into 1/4-inch-thick slices.
- In a large bowl whisk together oil, lemon juice, and mustard and add apple, tossing to coat. Add remaining ingredients, tossing to combine, and season with salt and pepper.
CREAMY SMOKED TROUT WITH APPLE AND HORSERADISH ON CRISP BROWN BREAD
Categories Fish Appetizer No-Cook Cocktail Party Quick & Easy Horseradish Apple Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Mix trout, apple, celery, and chives in large bowl to blend. Whisk sour cream, mayonnaise, lemon juice, and 1 tablespoon horseradish in small bowl to blend. Fold horseradish mixture gently into trout mixture (do not break up trout). Season to taste with salt, pepper, and more horseradish if desired. (Can be made 1 day ahead. Cover and refrigerate.)
- Transfer trout mixture to serving bowl and place on platter. Surround with toasts and serve.
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