SMOKED TROUT CAKES WITH HORSERADISH CREAM
Categories Milk/Cream Onion Appetizer Sauté Horseradish Trout Capers Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine trout, green onion, capers, lemon peel and pepper in medium bowl. Season with salt. Stir in egg, cream and 1/2 cup breadcrumbs to blend. Form mixture by 1/4 cupfuls into eight 1/2-inch-thick fish cakes.
- Place remaining 1/2 cup breadcrumbs in shallow dish. Roll fish cakes in breadcrumbs, coating completely. Heat 2 tablespoons oil in large skillet over medium heat. Working in batches and adding more oil as necessary, cook fish cakes until golden brown, about 3 minutes per side. Serve with Horseradish Cream.
POTATO PANCAKES WITH MANGO SERRANO CREME FRAICHE AND SMOKED TROUT
Provided by Bobby Flay
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Finely grate the potatoes on a hand grater. Place in batches into a clean kitchen towel and squeeze out as much liquid as possible, place in a large bowl. Add the onion, beaten egg, baking powder, flour, and cilantro, and mix to combine. Season with salt and pepper, to taste.
- Heat 1/4 cup of vegetable oil in a large cast iron skillet until almost smoking. Drop potato mixture into the skillet 1 heaping tablespoon at a time and smooth the tops with the back of a spoon to 1 1/2-inches in diameter. Fry over moderate heat, turning them once with a spatula for 3 to 4 minutes on each side, or until golden brown and crisp.
- Remove to a platter lined with paper towels. Repeat with remaining mixture, adding more oil if necessary. Top each with a small dollop of mango serrano creme fraiche, flaked trout, and a cilantro leaf.
- Combine in a medium bowl. Refrigerate until ready to serve.
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
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.
SMOKED TROUT W/ROASTED BEET VINAIGRETTE, HORSERADISH CREAM
A truly fabulous appetizer from Chef Jason Shaeffer of the Hotel Del Coronado in California, combining the fish and beets with Yukon Gold potatoes for a really elegant dish.
Provided by Chef Kate
Categories Trout
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel and slice potatoes quarter inch thick on a bias into eight slices. Toss with olive oil, salt and pepper and spread on a foil covered cookie sheet.
- Roast at 425 degrees until browned on edges and crisp; when done , reserve and keep warm.
- Wash beets and pat dry. Toss with olive oil, salt.
- Wrap in aluminum foil and roast in oven at 425 degrees until fork tender.
- Quarter inch dice five beets, reserving one for the vinaigrette.
- Roughly chop the one remaining beet.
- In blender combine the one chopped beet, vinegar, Dijon, salt, pepper and sugar to a puree then add olive oil.
- Pour the mixture into a bowl, and fold in shallots, coarse grain mustard and diced beets.
- In a small bowl, combine the grated horesradish with the creme fraiche (you can substuitute whipped cream or sour cream or a combination of whipped and sour cream).
- Use potato as a base. Spoon on roasted beets. Spoon horseradish cream over beets. Then finish with trout on top with chopped chives as a garnish.
- Bon Appetit!
- Note: You may have some extra of the beet vinaigrette mixture; it will hold very well in the fridge for several days.
Nutrition Facts : Calories 1554.8, Fat 139.2, SaturatedFat 27.8, Cholesterol 187, Sodium 685, Carbohydrate 29.2, Fiber 4.9, Sugar 10, Protein 49.8
JOHNNYCAKES
These are though to be the original pancake. Serve them hot with maple syrup. They are also known as hoecakes. Serve hot with honey and butter.
Provided by Kevin Ryan
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Yield 10
Number Of Ingredients 5
Steps:
- Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter.
- Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.
Nutrition Facts : Calories 143.7 calories, Carbohydrate 19.9 g, Cholesterol 14.7 mg, Fat 6.3 g, Fiber 1.8 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 251.6 mg, Sugar 1.3 g
JOHNNY CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly an 8 inch square cake pan.
- Combine cornmeal and milk. Sift flour, baking powder, and salt. Stir together the egg and milk.
- Cream shortening, and blend in sugar. Stir flour mixture and egg mixture alternately into creamed mixture alternately. Blend in cornmeal mixture.
- Bake for 40 to 45 minutes. Serve hot, with maple syrup.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 30.3 g, Cholesterol 17.9 mg, Fat 10.1 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 317.6 mg, Sugar 9.9 g
JOHNNY CAKES
This recipe for these early-American pancakes comes to us from Richard Donnelly of Kenyon's Mill in South Kingston, Rhode Island.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 8 to 10
Number Of Ingredients 5
Steps:
- Preheat an electric griddle to 380 degrees. or place a griddle pan or large skillet over medium-high heat.
- In a medium bowl, whisk together cornmeal, sugar, and salt. Add boiling water, and mix to combine. The batter will be thick. Using a tablespoon, drop the batter onto the griddle 2 inches apart for each johnny cake. Let cook for 6 minutes, turn and cook 5 minutes more.
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