SMOKED TROUT CANAPES WITH CREME-FRAICHE AND HERB SAUCE FOR TWO
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 10
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 RED PEPPER SAUCE
Steps:
- Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain sauce into a bowl.
- Cook's Note: This classic sauce is great on grilled veggies, chicken, fish and steak.
SMOKED TROUT TIMBALES WITH RED PEPPER SAUCE
This recipe is from the entree section of the *Best Seafood Recipes* of the Australian Women's Weekly cookbook series. I have not made this, but it sounds so good & looked so elegant in the pic. IMO this would also make a great starter course for 6 if divided into 6 smaller ramekin servings. This is much easier to fix than it may appear as 4 steps are headers, preheating the oven or notes. *Enjoy*
Provided by twissis
Categories Trout
Time 1h10m
Yield 4 Timbale Servings, 4 serving(s)
Number Of Ingredients 13
Steps:
- For Timbales:.
- Preheat oven to 350°F.
- Remove any skin & bones from trout & flake the flesh.
- Blend or process cheese, egg, egg yolk, juice, trout & salmon till just combined well & fold in cream.
- Divide into 4 greased dishes of approx 1/2 cup capacity & cover w/greased foil.
- Place dishes in shallow baking dish & pour enough water into baking dish to come halfway up the sides of the dishes.
- Bake for about 40 min or till firm. Turn timbales onto serving dishes & serve w/sauce spooned around the timbales & a scant spoon of sauce drizzled over the tops.
- For Red Pepper Sauce:.
- Melt butter in med saucepan, add onion + peppers & cook over low-heat for about 10 min (stirring occ) till peppers are soft.
- Add flour, stir constantly over heat for 1 min & remove from heat.
- Gradually stir in water & stock cube granules. Return to heat & stir constantly over high-heat till mixture boils & thickens.
- Allow to cool a few min, blend or process till smooth, strain & set aside till needed.
- NOTES: The recipe notes that the timbales are best prepared just b4 serving, but that the sauce can be prepared a day ahead, kept refrigerated & rewarmed -- reheat without allowing mixture to boil.
Nutrition Facts : Calories 450.3, Fat 34.4, SaturatedFat 18.2, Cholesterol 230.8, Sodium 346.3, Carbohydrate 9.9, Fiber 1.6, Sugar 4, Protein 25.9
RAINBOW TROUT WITH JASMINE RICE AND CITRUS VINAIGRETTE
Steps:
- Season trout fillets lightly with salt and pepper on both meat and skin sides. Lightly dust fillets with flour and shake off excess. In a non-stick skillet large enough to hold all 4 fish, heat the oil and butter over high heat until almost smoking. (You may need to work in batches or use 2 skillets if you don't have one that is large enough). Carefully place the trout, meat side down, in the skillet and saute for about 2 minutes or until golden brown. Carefully turn the fish over with tongs and finish cooking on the skin side, about 2 more minutes. With tongs, remove the trout from the skillet and serve immediately with the rice and vinaigrette.
- Combine all ingredients in a large saucepan. Add enough salt and pepper to make the water taste slightly salty. Cover and bring to a boil. When the water level drops below the rice, reduce heat to maintain a simmer. Simmer for about 8 minutes and turn off the heat. Leave covered and let stand for about 5 minutes. Fluff rice with a fork and serve hot with the trout.
- Add vinegar, citrus juice, shallots, and mustard to a blender. Blend for 30 seconds. Slowly add oil while machine is running until emulsified; the vinaigrette should be thick. Season with salt and pepper, to taste. Add more citrus juice, to taste, if desired. Drizzle over trout. Toss with steamed fresh seasonal vegetables, if desired.
SMOKED SALMON TIMBALES ( NO COOK)
Gorgeous salmon parcels filled with a soft cheese and crab ( or prawn filling). They look so elegant and the good thing is that they can be made 24 hours ahead making it a perfect solution for plan ahead dinner party.
Provided by Wild Thyme Flour
Categories Crab
Time 10m
Yield 8 timbales, 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease 8 ( 100ml) ramekins with a little oil then line with apiece of plastic wrap, making sure to leave enough overhang.
- Place a slice of salmon in each ramekin.
- Beat the cream cheese with the sour cream, stir in crab, dill, mustard and season to taste.
- Spoon into moulds, fold over overhanging salmon, then fold over the plastic wrap to cover. Chill at least 3 hours. Can be made 24 hours ahead!
Nutrition Facts : Calories 145.7, Fat 13.3, SaturatedFat 7.7, Cholesterol 41.8, Sodium 223, Carbohydrate 2.1, Sugar 0.3, Protein 4.8
TROUT WITH ALMONDS & RED PEPPERS
Try trout instead of salmon - it's quick and easy to cook, and this recipe is full of sunshine flavours
Provided by Mary Cadogan
Categories Dinner
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Tip the pepper, tomatoes, garlic, oil and vinegar into a roasting tin, then toss them together. Roast for 20 mins, then make a space in the roasting tin for the trout fillets, scattering with the almonds and a little salt and pepper.
- Return to the oven for a further 10-15 mins, until the fish is cooked and the almonds lightly toasted. Serve with lemon wedges for squeezing over and a rocket salad on the side.
Nutrition Facts : Calories 326 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.24 milligram of sodium
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