SMOKED TROUT CANAPES WITH CREME-FRAICHE AND HERB SAUCE FOR TWO
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the sauce: In a small bowl combine the creme fraiche, herbs, lemon zest and juice, salt, and pepper.
- Assemble the canapes: Dab a teaspoon or of creme fraiche sauce on 1 side of the pumpernickel slices. Place 1 or 2 large flakes or chunks of trout on each, and top with a small dollop of crème fraiche sauce. Garnish each canape with a frond of dill, and serve.
SMOKED TROUT CANAPES WITH CAPER BUTTER
Steps:
- Preheat oven to 300 degrees. Place bread on baking sheet and toast slightly for 5 to 7 minutes. Remove from oven and cool on wire rack.
- Spread each slice of bread with caper butter. Cover with layer of smoked trout. Cut into squares or circles (using cookie cutter) and on each canape place a thin slice of cucumber and a sprig of dill.
- Combine everything in a medium bowl and mix well with fork. Transfer to a sheet of parchment paper and roll into a log. Refrigerate or freeze until ready to use.
SMOKED TROUT CANAPES
Categories Food Processor Cocktail Party Quick & Easy Yogurt Mayonnaise Trout Gourmet
Yield Makes about 36 canapés
Number Of Ingredients 7
Steps:
- In a food processor purée the trout, the yogurt, the mayonnaise, the lemon juice, the minced dill, the onion, and salt and pepper to taste until the mixture is smooth. The trout mixture may be made 1 day in advance and kept covered and chilled. On each piece of bread spread a scant teaspoon of the mixture, mounding it, and garnish each canapés with a dill sprig.
SMOKED TROUT CANAPES
Whether hosting a brunch or dinner, serve these bite-size hors-d'hoeuvres with a glass of wine before the meal. These are packed with sophisticated flavour and visual appeal.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 48 hor dóeuvres
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 13.9, Fat 0.5, SaturatedFat 0.1, Cholesterol 3.5, Sodium 18.8, Carbohydrate 0.9, Fiber 0.3, Sugar 0.5, Protein 1.6
SMOKED TROUT WITH LEMON-CHIVE SAUCE
Provided by Celia Barbour
Categories appetizer
Time 20m
Yield 10 to 12 hors d'oeuvre servings
Number Of Ingredients 9
Steps:
- Cut head and tail from trout. Peel back skin and, using a fork, gently lift meat from bones. Pick over fillets for remaining bones.
- In small bowl, combine mayonnaise, sour cream, crème fraîche, lemon zest, lemon juice, chives and dill. Mix well.
- Place a piece of trout on a slice of baguette, and top with a dollop of sauce. Repeat with remaining trout and arrange on a platter.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 216 milligrams, Sugar 2 grams, TransFat 0 grams
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Reviews 18Category Canapés &AmpCuisine Irish, SwissTotal Time 30 mins
- Mix potato, lemon zest, dill and a pinch of salt and pepper in a medium sized bowl until completely combined.
- Heat a non stick fry pan over a medium heat with a little olive oil and butter. Place heaped tablespoons of potato mixture into the pan and flatten down with the back of a spatula.
- Cook until rosti are browned on one side and then flip with a spatula and cook until brown and cooked through on the other side.
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