SMOKED TROUT SALAD, CUCUMBER AND ROASTED PEPPER SANDWICH
For this sandwich I use canned smoked trout - it's packed in oil and not dry, so it lends itself to a mixture like tuna salad. I flake it in my mini-processor, then mix it up with a little yogurt and mayonnaise.
Provided by Martha Rose Shulman
Categories lunch, weekday, sandwiches, main course
Time 15m
Yield Two sandwiches
Number Of Ingredients 9
Steps:
- Drain the trout. Place the fillets in a bowl or in the bowl of a mini-food processor, and flake them. Mix in the yogurt and 1 teaspoon of the mayonnaise. It should have the consistency of tuna salad. Stir in the chopped celery and dill.
- Lightly toast the English muffins. Spread a little mayonnaise on both halves. Spread half the trout mixture over the muffin bottoms. Top with cucumber slices, and douse with a little lemon juice. Layer half the roasted pepper over the cucumber slices. Place the other halves of the English muffins on top, press down, slice in half if desired and serve. Alternately, you may wrap the sandwiches in plastic, refrigerate and serve later.
CUCUMBER-AVOCADO SALAD WITH SMOKED TROUT
Provided by Michael Anthony
Categories Salad Appetizer No-Cook Quick & Easy Trout Avocado Cucumber Chive Bon Appétit
Yield Makes 4 appetizer servings
Number Of Ingredients 9
Steps:
- Peel and halve all cucumbers lengthwise, then remove seeds, reserving 1 cup peel and 1/4 cup seeds. Cut cucumbers into 1 1/2x1/4-inch strips. Place in medium bowl. Finely chop reserved cucumber peel and seeds in processor. Add 1/4 cup of chopped peel mixture to bowl with cucumber strips. Whisk vinegar, dill, and honey in small bowl to blend. Add to cucumber strips and toss to coat.
- Using fork, mash avocado in another small bowl; mix in lemon juice. Season with salt and pepper. Add avocado to cucumber mixture and toss to blend. Season to taste with salt and pepper.
- Divide cucumber salad among 4 plates. Arrange smoked trout alongside. Garnish with dill sprigs.
SMOKED TROUT AND POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 344, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 67 milligrams, Sodium 296 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 27 grams
CUCUMBER, SMOKED TROUT, AND PICKLED BEET SALAD
Yield Serves 4 to 6 as a side dish
Number Of Ingredients 7
Steps:
- In a sieve set over a bowl drain beets, reserving 1/4 cup juice, and halve beet slices. In a bowl whisk together reserved beet juice and sour cream and season with pepper and salt.
- Stir in half of trout, half of dill, beets, cucumber, and onion and season with pepper and salt. Top salad with remaining trout and dill. Chill salad, covered, until cold, about 30 minutes.
SMOKED TROUT AND CUCUMBER
Cocktail hour, solved.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 3
Steps:
- Cut English cucumbers into 1/4-inch-thick slices, then use them as cool, crunchy bases for rich, buttery flaked smoked trout. Sprinkle them with cracked black pepper and serve with a dry martini -- gin is a top-notch match for these flavors.
SMOKED TROUT AND AVOCADO SALAD
This can be served a lovely entree/first course or even as one big salad. If you like you substitute the smoked trout with smoked salmon, but personally I think the trout is just that bit more special.
Provided by Terese
Categories Trout
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large saucepan of water to the boil. Remove the woody ends from the asparagus and cook spears in boiling water for 1-2 minutes. Refresh under cold running water and then cut the asparagus into 3cm pieces on an angle.
- Break trout fillets into chunks, removing any bones. Place in a bowl, with asparagus, rocket, tomatoes, avocado, parsley and cucumber.
- For the dressing mix together the lemon juice, mustard, salt and pepper. Add the olive oil and whisk well.
- Toss the salad together with the dressing and serve.
Nutrition Facts : Calories 391.4, Fat 31, SaturatedFat 4.5, Cholesterol 22.9, Sodium 64.7, Carbohydrate 20, Fiber 10.8, Sugar 5.7, Protein 15
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