Smoked Trout Dip Recipe 425 Food

SMOKED TROUT DIP WITH PICKLED VEGGIES AND QUAIL EGGS

Steps:

• Preheat a smoker to medium heat (per manufacturer's directions) and add the wood chips.
• For the trout dip: In a perforated half-200 or 2-inch deep pan, rub the fish with the oil and sprinkle with salt and pepper. Put the fish into the smoker and allow to smoke for about 15 minutes. Remove and let cool, then pick flesh into large pieces.
• Mix the smoked trout with the lemon juice, olive oil, sour cream, chives and dill. Season with salt and set aside.
• For the pickled veggies: Put the haricots, shallots and cauliflower florets in their own bowls. Heat the vinegar and sugar and a pinch of kosher salt in a small saucepan over medium heat until it comes to a boil. Stir, then pour over all the veggies individually until fully covered. Allow to cool completely to room temperature.
• Bring one quart water to a boil in a small saucepan. Drop the quail eggs into the water and simmer for 2 minutes. Put directly into an ice bath. Peel when cooled, then quarter into wedges and reserve.
• Rub the toasted bread with the garlic and sprinkle with the flaked sea salt. Drizzle with the finishing oil. Slice the bread into 1-inch-thick planks.
• Add the trout dip to a serving bowl and top with the pickled veggies and quail egg and garnish with the dill. Serve with the bread.

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 DIP

Steps:

• With gloved hands, flake the fish into a bowl, removing the skin as you go. Add the mayonnaise, sour cream, parsley, seafood seasoning and pepper, and mix gently. Add the lemon juice and toss once again to mix. Plate in a terrine and sprinkle with the chopped chives as garnish. Serve with crostini.

ASHLEI'S SMOKED TROUT DIP

Steps:

• Combine trout, cream cheese, sour cream, green onion, Worcestershire sauce, garlic powder, paprika, lemon juice, horseradish, cayenne pepper, and black pepper in a bowl; stir until blended. Cover and refrigerate for 30 minutes.

SMOKED TROUT DIP/SPREAD

Steps:

• Remove bones and flake the fish.
• Combine all ingredients mixing thoroughly. Chill.

SMOKED TROUT SPREAD

Steps:

• Place all ingredients except the walnuts into a food processor and puree to smooth.
• Spoon into a serving bowl and garnish with walnuts.

SMOKED TROUT HORSERADISH DIP

Steps:

• Discard skin and bones from trout and break into pieces.
• In a food processor pulse trout until finely chopped.
• Stir in remaining ingredients and salt and pepper to taste.

SMOKED TROUT (OR SALMON) DIP

Steps:

• Discard head and skin of trout, if present.
• Flake remaining trout fillets.
• Puree cream cheese, sour cream, and horseradish in food processor.
• Add fish and pulse to make a smooth dip.
• Transfer to a bowl and stir in onion, parsley, and lemon juice.
• Refrigerate, covered, at least one hour.