Smoked Trout Stuffed Eggs From Hors D Oeuvres Food

SMOKED TROUT DEVILLED EGGS

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 CROQUETTES

Steps:

• Cover potatoes with cold salted water in a large pot. Bring to a boil over medium, covered, then reduce heat as needed to maintain a simmer until potatoes are tender, 20-30 minutes. Drain and transfer to a large bowl.
• Mash warm potatoes with butter, then stir in Parmesan, chives, horseradish, pepper, 2 beaten eggs, and 1/2 tsp. salt until smooth. Fold in trout and mozzarella. Form potato mixture into about 60 round croquettes (about 2 Tbsp. each).
• Place remaining 2 beaten eggs in a shallow bowl. Place panko in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in panko to coat. Transfer to a parchment-lined rimmed baking sheet. Repeat with remaining croquettes.
• Pour oil into a large pot to a depth of 4". Heat over medium-high until it sizzles when you toss in a pinch of panko or a deep-fry thermometer registers 350°. Working in batches, fry croquettes, turning occasionally, until golden brown, 4-5 minutes per batch. Transfer to paper towels to drain; season with salt. Serve immediately with lemon wedges alongside.
• Do Ahead: Croquettes can be formed and coated 2 days ahead. Cover and chill on baking sheet.

SMOKED SALMON DEVILED EGGS

Steps:

• Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
• Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
• To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
• When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.

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 STUFFED EGGS FROM HORS D' OEUVRES

Steps:

• Place the yogurt in a sieve lined with a paper towel or coffee filter and allow the yogurt to drain for several hours. Halve the eggs width wise and carefully remove and discard the egg yolks. Shave a thin slice off of each egg white, to ensure that it will sit properly when filled. remove the skin from the smoked trout and flake into small pieces, removing any fine bones. Place the smoked trout in a bowl, add the lemon zest, tomato, and 1 1/2 tablespoons chives, and season to taste with salt and pepper. gently stir in 2 to 3 tablespoons of the drained yogurt, until the mixture is just combined; do not overwork it. using a teaspoon, mound the filling into each egg-white cavity. Garnish with remaining chives and enjoy.