HOT SMOKED TROUT
Provided by Alton Brown
Categories main-dish
Time P1DT6h30m
Yield 2 pounds smoked trout
Number Of Ingredients 3
Steps:
- Combine the salt and water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate for 3 hours.
- Remove the trout from the brine, rinse thoroughly, and pat dry. Place the trout, skin side down onto a cooling rack set in a half sheet pan. Dry in the refrigerator 21 to 24 hours or until the skin becomes shiny and somewhat tacky to the touch.
- The next day, turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Place the trout onto smoking racks, skin side down, separating them by at least 1/4-inch and place into a smoker. Adjust heat as needed and cook for 2 1/2 to 3 hours or until the fish is, cooked through, has darkened in color, and has the desired level of smoke flavor.
- Serve with a green salad, incorporate into a dip or eat as an appetizer. Refrigerate unused portions in an airtight container for up to a week or vacuum seal and refrigerate for up to a month.
SMOKED TROUT PATE
This is one of Russell's favourite dips he makes when we are having a get together with friends. It's really simple to make.
Provided by JustJanS
Categories Sauces
Time 15m
Yield 1 1/2 cup
Number Of Ingredients 8
Steps:
- Reserve about 1/4 of the fish meat and flake it roughly.
- Place the remaining ingredients except the herbs in a food processor and work until smooth.
- Check for seasonings and maybe add a little more lemon juice.
- Add the herbs and pulse briefly.
- Scrape into a bowl, fold through the reserved fish and refrigerate covered until required.
- Spoon into serving dishes and serve with turkish bread, crackers and/or fresh veggie sticks.
Nutrition Facts : Calories 637.5, Fat 62.1, SaturatedFat 35.2, Cholesterol 199.4, Sodium 576.9, Carbohydrate 11.5, Fiber 0.8, Sugar 6.7, Protein 11.6
SMOKED TROUT PATE
This tasty spread is easy to make in a food processor, and it's a guaranteed winner at any party. The recipe is versatile, so feel free to substitute other favorite smoked fish.-Judy Walle, Toledo, Ohio
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-2/3 cups.
Number Of Ingredients 9
Steps:
- Pulse the first 7 ingredients in a food processor until blended. Refrigerate, covered, until serving. Serve with cucumber slices and assorted crackers.,
Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 174mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
SMOKED TROUT & HORSERADISH PâTé
Whizz up this fish dip with hot tangy mustard notes, cream cheese, lemon and dill - great for a last minute party dish
Provided by Good Food team
Categories Buffet, Starter
Time 5m
Yield Serves 4-6 with other nibbles
Number Of Ingredients 7
Steps:
- Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Season.
- Add the chopped dill and flake in the smoked trout, removing any bones or skin as you go. Stir well to combine and add more seasoning to taste. The pâté will keep in the fridge for up to 2 days. Serve garnished with dill fronds and sprinkled with cracked black pepper. Eat with rye bread and lettuce leaves.
Nutrition Facts : Calories 477 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 2.7 milligram of sodium
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