SMOKED TROUT DEVILLED EGGS
Provided by Food Network
Time 2h
Yield 12 servings
Number Of Ingredients 13
Steps:
- Place eggs in a pot and cover with water. Bring water to boil, turn heat off, cover and let sit for 12 minutes. Peel eggs and allow to cool to room temperature. Slice eggs in half lengthwise. Remove yolks and place in a large bowl. Set aside in the refrigerator.
- Meanwhile, brine the trout. Add brown sugar, granulated sugar, sea salt, ancho chili powder, garlic powder and 3 cups water to a medium pot. Bring to a boil and cook until sugar is dissolved. Remove from heat and cool mixture. Add trout fillets to the brine and allow to brine for 20 minutes to 2 hours.
- Remove trout from brine and pat dry. Heat a smoker according to the manufacturer's instructions (we used apple wood). Smoke trout until cooked through and flaky, 20 to 30 minutes. Allow to cool, then flake and set aside.
- Add flaked trout, mayonnaise and mustard to the bowl with the yolks. Season with salt and pepper. Fold in chives. Transfer mixture to a pastry bag with a medium tip and fill the scooped-out whites. Garnish with trout roe and fresh dill.
SMOKED TROUT DIP
Provided by Robert Irvine : Food Network
Categories appetizer
Time 10m
Yield 1 pound
Number Of Ingredients 9
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
I always have the trout dip at one of my favorite restaurants. I have finally figured out the recipe (or at least my delicious version.) Serve with crusty baguette chips, pita chips, bagel chips, etc.
Provided by ashlei
Categories Appetizers and Snacks Seafood
Time 35m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 2.3 g, Cholesterol 57.8 mg, Fat 14 g, Fiber 0.2 g, Protein 10.5 g, SaturatedFat 8.1 g, Sodium 111.4 mg, Sugar 0.5 g
SMOKED TROUT DIP
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield Eight 1/4-cup servings
Number Of Ingredients 9
Steps:
- Discard the head, and skin and flake the trout fillets. Puree the cream cheese, sour cream, and horseradish in a mini food processor. Add the fish and pulse to a make a smooth dip. Transfer to a bowl and stir in the onion and parsley, and the lemon juice, to taste. Refrigerate until firm, about 1 hour. Serve with celery or endive leaves.
Nutrition Facts : Calories 157 calorie, Fat 11 grams, SaturatedFat 5 grams, Carbohydrate 5 grams, Fiber 2.5 grams, Protein 10 grams
HOT PICKLED QUAIL EGGS
Steps:
- Place eggs in a saucepan and add enough water just to cover. Bring to a boil and cook for 3 minutes. Drain and transfer to cold water. When eggs are cool enough to handle, peel them and transfer to sterilized canning jars.
- Meanwhile, in an enameled saucepan bring remaining ingredients to a boil. Remove from heat and allow to steep for at least 2 hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.
- Allow properly sealed jars to sit at least 2 weeks before eating.
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