SMOKED TROUT
Steps:
- In a shallow baking dish, mix together the kosher salt, sugar, cilantro, and lemon slices to make the cure. Rub the cure into the trout fillets, and cure in the refrigerator for 2 hours.
- Prepare a hot smoker.
- Smoke the trout with serrano peppers until the fish is cooked through, but not overcooked. Remove from the smoker and allow to cool.
- Peel the smoked peppers and remove seeds. Place the smoked pepper in a blender or food processor and puree. Add the vinegar, olive oil, mango, garlic, black pepper, salt, and tomato. Puree until smooth.
- Place the trout on a platter and sprinkle with peanuts. Drizzle a generous amount of the vinaigrette over the trout.
CURRIED RICE WITH SMOKED TROUT
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 427 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 237 milligrams, Sodium 348 milligrams, Carbohydrate 58 grams, Fiber 4 grams, Protein 20 grams
SMOKED TROUT APPETIZER TOASTS
Entered for safe-keeping, from NY Times Magazine, 11/10/13. This is part of a set. Smoked trout is a love/hate ingredient, so it's lucky for a party, as half will avoid it and the rest will gobble it up.
Provided by KateL
Categories Spreads
Time 10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Flake smoked trout into a bowl. Stir in mayonnaise and yellow mustard.
- Make Toasts: Brush baguette slices with olive oil, and season with salt. Toast in oven until golden and crisp.
- Spread trout mixture on toasts. Top with sliced radishes and a little chopped dill.
- Season with salt, pepper, and lemon juice to taste.
Nutrition Facts : Calories 436.2, Fat 7.1, SaturatedFat 1.4, Cholesterol 13.8, Sodium 711.2, Carbohydrate 73.2, Fiber 3.2, Sugar 3.5, Protein 19.9
SMOKED TROUT TOAST
Provided by Florence Fabricant
Categories easy, quick, appetizer
Time 15m
Yield 24 canapes
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 18, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 48 milligrams, Sugar 0 grams, TransFat 0 grams
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- Heat 2 Tbsp. butter in a large nonstick skillet over medium. As soon as foaming subsides, add 2 slices of bread and cook until golden brown underneath, about 3 minutes. Transfer to plates, cooked side up. Repeat with another 2 Tbsp. butter and remaining 2 slices of bread. Season toast with salt. Wipe out skillet and let it cool 3 minutes.
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