SMOKED RED PEPPER SAUCE
Steps:
- Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain sauce into a bowl.
- Cook's Note: This classic sauce is great on grilled veggies, chicken, fish and steak.
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
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 TIMBALES WITH RED PEPPER SAUCE
This recipe is from the entree section of the *Best Seafood Recipes* of the Australian Women's Weekly cookbook series. I have not made this, but it sounds so good & looked so elegant in the pic. IMO this would also make a great starter course for 6 if divided into 6 smaller ramekin servings. This is much easier to fix than it may appear as 4 steps are headers, preheating the oven or notes. *Enjoy*
Provided by twissis
Categories Trout
Time 1h10m
Yield 4 Timbale Servings, 4 serving(s)
Number Of Ingredients 13
Steps:
- For Timbales:.
- Preheat oven to 350°F.
- Remove any skin & bones from trout & flake the flesh.
- Blend or process cheese, egg, egg yolk, juice, trout & salmon till just combined well & fold in cream.
- Divide into 4 greased dishes of approx 1/2 cup capacity & cover w/greased foil.
- Place dishes in shallow baking dish & pour enough water into baking dish to come halfway up the sides of the dishes.
- Bake for about 40 min or till firm. Turn timbales onto serving dishes & serve w/sauce spooned around the timbales & a scant spoon of sauce drizzled over the tops.
- For Red Pepper Sauce:.
- Melt butter in med saucepan, add onion + peppers & cook over low-heat for about 10 min (stirring occ) till peppers are soft.
- Add flour, stir constantly over heat for 1 min & remove from heat.
- Gradually stir in water & stock cube granules. Return to heat & stir constantly over high-heat till mixture boils & thickens.
- Allow to cool a few min, blend or process till smooth, strain & set aside till needed.
- NOTES: The recipe notes that the timbales are best prepared just b4 serving, but that the sauce can be prepared a day ahead, kept refrigerated & rewarmed -- reheat without allowing mixture to boil.
Nutrition Facts : Calories 450.3, Fat 34.4, SaturatedFat 18.2, Cholesterol 230.8, Sodium 346.3, Carbohydrate 9.9, Fiber 1.6, Sugar 4, Protein 25.9
SMOKED-TROUT PATE WITH PITA CRISPS
This elegant spread makes a a perfect late-afternoon precursor to dinner when served with homemade pita crisps.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 cups
Number Of Ingredients 11
Steps:
- Puree trout, cream cheese, butter, Cognac, onion, Worcestershire sauce, and dill in a food processor. Add lemon juice, a few drops of hot sauce, salt, and pepper, and pulse. Transfer to a bowl. Cover, and refrigerate for at least 1 hour (or overnight). Garnish with more onion and dill, and serve with pita crisps.
TROUT WITH ALMONDS & RED PEPPERS
Try trout instead of salmon - it's quick and easy to cook, and this recipe is full of sunshine flavours
Provided by Mary Cadogan
Categories Dinner
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Tip the pepper, tomatoes, garlic, oil and vinegar into a roasting tin, then toss them together. Roast for 20 mins, then make a space in the roasting tin for the trout fillets, scattering with the almonds and a little salt and pepper.
- Return to the oven for a further 10-15 mins, until the fish is cooked and the almonds lightly toasted. Serve with lemon wedges for squeezing over and a rocket salad on the side.
Nutrition Facts : Calories 326 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.24 milligram of sodium
SMOKED TROUT & PEA PASTA
A heart healthy, speedy meal packed with omega-3s ready in just 20 minutes
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Snack, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Cook the pasta in a large pan of boiling water according to pack instructions, adding the peas for the last 3 mins. Meanwhile, flake the trout and set aside, then mix the yogurt with the horseradish, salt and pepper.
- Drain the pasta, then return to the pan and stir in the trout and yogurt, letting the heat of the pasta warm the sauce. Tastes great with a crisp green salad.
Nutrition Facts : Calories 445 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.78 milligram of sodium
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