Smoked Trout With Lemon Chive Sauce Food

SMOKED TROUT WITH LEMON-CHIVE SAUCE

Steps:

• Cut head and tail from trout. Peel back skin and, using a fork, gently lift meat from bones. Pick over fillets for remaining bones.
• In small bowl, combine mayonnaise, sour cream, crème fraîche, lemon zest, lemon juice, chives and dill. Mix well.
• Place a piece of trout on a slice of baguette, and top with a dollop of sauce. Repeat with remaining trout and arrange on a platter.

SAUTEED TROUT WITH LEMON CHIVE BUTTER

Steps:

• Mix 3 tablespoons butter, the lemon zest, juice, shallots and 2 tablespoons chives until well combined. Place the butter onto a small piece of plastic wrap and, using both ends of the plastic wrap, spin it around to make a cylinder. Chill for at least 30 minutes.
• Using needle nose tweezers, remove all the bones from the trout. Melt the remaining 2 tablespoons butter over moderate heat in a large nonstick skillet. Sprinkle the trout with salt and pepper. Place the fish skin-side down and cook until golden brown, 3 to 4 minutes. Flip and cook for another 3 minutes. Using a sharp paring knife, slide the knife into the thickest part of the fish. If you don't feel any resistance, your fish is done. Transfer the fish to serving plates, top with butter and garnish with the remaining chives.
• BYOC: The beauty of this butter is you can make it anything you want. Why not try limes and chiles, lemon and mint, rosemary, thyme and sage? Anything goes when you are in the kitchen.

SMOKED TROUT WITH GRIBICHE SAUCE

Steps:

• In a bowl combine the oils.
• In another bowl combine the mustard, shallots, onions, egg yolk, chopped egg, salt and pepper, and vinegar.
• Blend with a wire whip while slowly adding th oils to emulsify.
• Add the horseradish, tarragon and parsley and blend with a wire whip.
• Serve the sauce around Trout fillets, and garnish with lemon wedge.

SMOKED TROUT AND CHIVE CREAM CHEESE SPREAD

Steps:

• Smoke the trout according to the recipe Stove Top Smoker Smoked Whole Trout. (See related recipe).
• Cool to room temperature.
• Pick over the trout fillet, removing any fine bones or pieces of skin but leaving the trout in the largest pieces possible.
• Stir the trout, cream cheese, scallions, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper together gently in a mixing bowl until blended, leaving the trout in smallish pieces. (For an even chunkier spread, beat all the ingredients except the trout together, then gently fold in the trout)
• Taste and stir in a little more salt and/or pepper if you like.
• The spread may be made up to two days in advance and stored, covered in the refrigerator.
• Bring to room temperature and sprinkle the chives over the top before serving.
• If you're making canapes or stuffing celery with the spread, sprinkle a little of the chives over each.