Smoked Trout Cucumber Canapes Recipes

SMOKED TROUT CANAPES WITH CREME-FRAICHE AND HERB SAUCE FOR TWO

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 SALAD, CUCUMBER AND ROASTED PEPPER SANDWICH

Steps:

• Drain the trout. Place the fillets in a bowl or in the bowl of a mini-food processor, and flake them. Mix in the yogurt and 1 teaspoon of the mayonnaise. It should have the consistency of tuna salad. Stir in the chopped celery and dill.
• Lightly toast the English muffins. Spread a little mayonnaise on both halves. Spread half the trout mixture over the muffin bottoms. Top with cucumber slices, and douse with a little lemon juice. Layer half the roasted pepper over the cucumber slices. Place the other halves of the English muffins on top, press down, slice in half if desired and serve. Alternately, you may wrap the sandwiches in plastic, refrigerate and serve later.

SMOKED TROUT & CUCUMBER OPEN SANDWICHES

Steps:

• Flake the fish into a large bowl, then stir in the quark and horseradish sauce to taste. Season with black pepper and a squeeze of lemon juice.
• Toast the bread, then top each piece with cucumber slices and watercress. Spoon half the trout pâté on top of each and serve with halved cherry tomatoes on the side.

SMOKED TROUT CANAPES

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 AND CUCUMBER

Steps:

• Cut English cucumbers into 1/4-inch-thick slices, then use them as cool, crunchy bases for rich, buttery flaked smoked trout. Sprinkle them with cracked black pepper and serve with a dry martini -- gin is a top-notch match for these flavors.

CUCUMBER CANAPES

Steps:

• In a blender or food processor, combine the mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce, garlic and seasonings. Cover and process until blended. Cover and refrigerate for 24 hours. , Using a 2-1/2-in. biscuit cutter, cut out circles from bread slices. Spread mayonnaise mixture over bread; top with cucumber slices. Garnish with pimientos and dill.