Smoked Trout And Garlic Cream On Rye Toasts Food

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CURRIED SMOKED TROUT TOASTS



Curried Smoked Trout Toasts image

Smoked trout often gets overlooked for the more popular smoked salmon, but it's a versatile and healthful way to get more fish in your diet. It's meaty but flakes easily which means that although it's tender, it won't fall apart or mush when combined with other ingredients or heated.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

6 tablespoons vegetable oil
1 small red onion, finely chopped
1 red jalapeño pepper, finely chopped (seeded for less heat)
3 cloves garlic, minced
1 tablespoon curry powder
2 large tomatoes (about 1 pound), cored and diced
8 ounces smoked trout, flaked into 1/2-inch pieces, skin discarded (about 2 cups)
Kosher salt and freshly ground pepper
4 large slices sourdough bread (about 3/4 inch thick)
1 cup packed fresh cilantro and/or mint, roughly chopped
1/2 large bulb fennel, very thinly sliced, plus 1/4 cup chopped fronds

Steps:

  • Preheat the broiler. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the red onion, jalapeño, garlic and curry powder and cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the tomatoes and cook, stirring, until they begin to lose their shape, 2 to 4 minutes. Remove from the heat, stir in the smoked trout and season with salt and pepper.
  • Arrange the bread slices on a baking sheet and brush both sides with vegetable oil (use 1 tablespoon oil per slice); season with salt and pepper. Broil the bread, turning once, until toasted, 1 to 2 minutes.
  • Stir half of the herbs into the trout mixture, then spoon onto the toasts. Toss the fennel with the remaining chopped herbs, 1 tablespoon vegetable oil, the fennel fronds and a pinch each of salt and pepper. Serve with the toasts.

Nutrition Facts : Calories 650, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 71 milligrams, Sodium 1209 milligrams, Carbohydrate 57 grams, Fiber 7 grams, Protein 36 grams, Sugar 10 grams

RYE TOASTS WITH SMOKED TROUT AND SCRAMBLED EGGS



Rye Toasts With Smoked Trout and Scrambled Eggs image

Provided by Julia Moskin

Categories     easy, quick, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 13

12 ounces smoked trout or salmon fillet, cut into 1/4-inch dice
1/3 cup creme fraiche
Juice of 1/4 lemon
1 tablespoon capers
1 tablespoon finely diced red onion
2 sprigs parsley, leaves picked, finely chopped
Kosher salt
4 thin slices bread, either a sour Nordic-style rye or soft white like brioche or challah
2 tablespoons butter, melted
4 eggs, lightly beaten
1 tablespoon plus 1 teaspoon heavy cream
8 chives, minced
2 tablespoons trout roe or red or black caviar (optional)

Steps:

  • Cut the fish into 1/4-inch dice. In a bowl, combine the trout, creme fraiche, lemon juice, capers, red onion and parsley. Season with salt and lemon to taste. Refrigerate until ready to serve, up to 4 hours.
  • Heat oven to 180 degrees. Cut the crusts off the bread and brush both sides with melted butter. Heat a heavy skillet over medium heat. Working in two batches, brown the bread on both sides, about one minute per side. Remove and keep warm in oven.
  • In a bowl, whisk eggs, remaining melted butter, cream and 1/2 teaspoon salt. Heat a nonstick skillet over low heat. Add eggs and cook, stirring continuously with a spatula, until just set and no longer runny. Remove from heat, add chives and transfer the skillet to oven to keep warm.
  • Place a slice of toast on each plate. Divide trout mixture among toasts, spreading it to make an even platform for the scrambled eggs. Spoon the eggs in the center and top with a small spoonful of roe. Serve immediately.

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 20 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 9 grams, Sodium 771 milligrams, Sugar 1 gram, TransFat 0 grams

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