Smoked Trout On Pumpernickel Food

SMOKED TROUT AND PICKLED ONIONS ON TOAST

Steps:

• Dollop 1 teaspoon creme fraiche onto each triangle. Divide trout and onions among the triangles. Garnish with dill. Season with pepper; serve.

SMOKED TROUT MOUSSE ON PUMPERNICKEL

Steps:

• Remove skin and bones from the trout. Place cleaned trout in the bowl of food processor and chop until very fine. With the machine running, add cream, pepper, lemon juice and horseradish.
• Transfer mixture to a bowl and add cream cheese. Blend until well combined and smooth. Using a rubber spatula, press mixture through a fine sieve to remove any lumps. Refrigerate until ready to use.
• Cut trimmed party pumpernickel in half, on the diagonal. Using a pastry bag fitted with a decorative tip, pipe 1 teaspoon mousse onto each bread triangle.
• Garnish with sprig of Italian parsley.

SMOKED TROUT CANAPES

Steps:

• In a food processor purée the trout, the yogurt, the mayonnaise, the lemon juice, the minced dill, the onion, and salt and pepper to taste until the mixture is smooth. The trout mixture may be made 1 day in advance and kept covered and chilled. On each piece of bread spread a scant teaspoon of the mixture, mounding it, and garnish each canapés with a dill sprig.

SMOKED TROUT MOUSSE

Steps:

• In a food processor, pulse the trout until just blended. Add the cream cheese and cream and pulse the trout until just smooth. Add the lemon juice, salt, pepper and chives. Set aside.
• Serve a dollop with each corn dill muffin and garnish as desired.

SMOKED TROUT ON PUMPERNICKEL

Steps:

• Cut each slice of bread on the diagonal in half. Spread one side of each with butter, then with horseradish. Top each with a piece of trout and a sprig of dill. Cover with plastic wrap, and set aside until ready to serve (up to 2 hours). Before serving, squeeze lemon juice over tops.

SMOKED TROUT CANAPES WITH CREME-FRAICHE AND HERB SAUCE FOR TWO

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 AND POTATO SALAD

Steps:

• Soak the onion slices in a bowl of ice water. Cover the potatoes with water in a pot; add a pinch of salt, cover and bring to a boil. Reduce to a simmer and cook, uncovered, until tender, 8 to 10 minutes. Drain and let cool slightly; pat dry.
• Meanwhile, whisk the creme fraeche, vinegar, olive oil and mustard in a large bowl to make a smooth dressing. Stir in the dill. Drain the onion, pat dry and add to the dressing. Add the potatoes and cucumber, season with salt and pepper and toss to coat.
• Divide the watercress among 4 plates and add some potato salad to each. Flake the trout with your fingers and scatter on top. Serve with pumpernickel bread and/or pickled beets, if desired.

SMOKED TROUT, CRèME FRAîCHE & PICKLED ONION

Steps:

• Combine onions, vinegar, sugar, and kosher salt with 1/4 cup hot water in a bowl; let pickle for 30 minutes.
• Grill bread slices.
• Combine lemon zest, freshly ground black pepper, and crème fraîche in a bowl.
• Spoon crème fraîche mixture onto toasts. Top each with about 1 ounce smoked trout and a few slices drained pickled onions.
• Garnish with chervil or dill.