Smoked Trout Toast Food

HOT SMOKED TROUT

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.

TROUT TOAST WITH SOFT SCRAMBLED EGGS

Steps:

• Crack eggs into a medium bowl and add 3/4 tsp. salt. Whisk until no streaks remain.
• Heat 2 Tbsp. butter in a large nonstick skillet over medium. As soon as foaming subsides, add 2 slices of bread and cook until golden brown underneath, about 3 minutes. Transfer to plates, cooked side up. Repeat with another 2 Tbsp. butter and remaining 2 slices of bread. Season toast with salt. Wipe out skillet and let it cool 3 minutes.
• Heat remaining 2 Tbsp. butter in reserved skillet over medium-low. Once butter is foaming, cook egg mixture, stirring with a heatproof rubber spatula in broad sweeping motions, until some curds begin to form but eggs are still runny, about 2 minutes. Stir in crème fraîche and cook, stirring occasionally, until eggs are barely set, about 1 minute.
• Spoon eggs over toast and top with trout. Finely grate lemon zest from one of the lemon halves over trout, then squeeze juice over toast. Season with pepper; scatter scallions and dill on top.
• Squeeze juice from remaining lemon half into a medium bowl. Add arugula and drizzle with oil; season with salt and pepper. Toss to coat. Mound alongside toasts.

ASHLEI'S SMOKED TROUT DIP

Steps:

• Combine trout, cream cheese, sour cream, green onion, Worcestershire sauce, garlic powder, paprika, lemon juice, horseradish, cayenne pepper, and black pepper in a bowl; stir until blended. Cover and refrigerate for 30 minutes.

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 ON TOAST WITH TOMATO SALAD

Steps:

• Top country bread with cream cheese, trout, red onion, and ground pepper.
• Place halved tomatoes beside toast. Season with coarse salt and ground pepper, drizzle with extra-virgin olive oil, and top with torn basil leaves.

SMOKED TROUT APPETIZER TOASTS

Steps:

• Preheat oven to 350 degrees F.
• Flake smoked trout into a bowl. Stir in mayonnaise and yellow mustard.
• Make Toasts: Brush baguette slices with olive oil, and season with salt. Toast in oven until golden and crisp.
• Spread trout mixture on toasts. Top with sliced radishes and a little chopped dill.
• Season with salt, pepper, and lemon juice to taste.

SMOKED TROUT TOAST

Steps:

• Combine the trout and the scallions in a food processor and process, pulsing until everything is finely chopped. Then add lemon juice and yogurt and process another few seconds, until the ingredients are quite smooth.
• Toast baguette slices lightly in a toaster oven or a broiler, turning once. Spread the slices of toast with the trout mixture and serve.

CURRIED SMOKED TROUT TOASTS

Steps:

• Preheat the broiler. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the red onion, jalapeño, garlic and curry powder and cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the tomatoes and cook, stirring, until they begin to lose their shape, 2 to 4 minutes. Remove from the heat, stir in the smoked trout and season with salt and pepper.
• Arrange the bread slices on a baking sheet and brush both sides with vegetable oil (use 1 tablespoon oil per slice); season with salt and pepper. Broil the bread, turning once, until toasted, 1 to 2 minutes.
• Stir half of the herbs into the trout mixture, then spoon onto the toasts. Toss the fennel with the remaining chopped herbs, 1 tablespoon vegetable oil, the fennel fronds and a pinch each of salt and pepper. Serve with the toasts.

SMOKED TROUT SCHMEAR

Steps:

• Place crumbled trout and softened cream cheese in a bowl. Add lemon juice, dill, chives, capers, horseradish, black pepper, salt, and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer. Transfer to a ramekin; wrap with plastic wrap. Refrigerate for 2 or 3 hours before serving to let flavors develop.

SMOKED TROUT AND ARUGULA TOASTS

Steps:

• Cut half of lemon into 8 thin slices; leave second half unsliced. Spread toasted bread slices with butter. Cut each slice in half crosswise. Break trout into bite-size pieces. Arrange trout atop toasts, dividing equally and pressing to adhere. Squeeze juice from lemon half over trout. Season trout with pepper. Place 2 arugula leaves atop each toast. Garnish each with 1 lemon slice and serve.