JOHNNY CAKES WITH HORSERADISH CREME FRAICHE AND SMOKED TROUT
Provided by Bobby Flay
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the horseradish creme fraiche: Whisk together the creme fraiche, horseradish and mustard in a small bowl. Season with salt, and pepper, cover and refrigerate for at least 1 hour to allow flavors to meld.
- For the Johnny cakes: Preheat the oven to 300 degrees F. Whisk together the flour, cornmeal, sugar, salt, and baking powder in a medium bowl.
- Whisk the egg yolks and milk together in a medium bowl until combined. Whisk the egg whites in a medium bowl until stiff peaks form.
- Add the egg-milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, then 2 tablespoons of the melted butter and mix until the batter is just smooth. Let rest for 10 minutes.
- Heat a large nonstick saute pan or cast iron pan or griddle over medium-high heat. Brush with some of the remaining melted butter. Spoon 2 heaping tablespoons of the batter into the pan for each johnnycake and using a small offset spatula, spread the batter slightly to even out the top. Cook until lightly golden brown on each side, about 1 1/2 minutes per side. Remove to a baking sheet and keep warm in the oven until ready to serve. Top each cake with a small dollop of the creme fraiche and some of the trout. Garnish with parsley leaves and a sprinkling of chopped chives.
SMOKED-TROUT HORSERADISH DIP
Categories Condiment/Spread Food Processor Cocktail Party Quick & Easy Mayonnaise Trout Potluck Dill Gourmet
Number Of Ingredients 5
Steps:
- Discard skin and bones from trout and break into pieces. In a food processor pulse trout until finely chopped. Stir in remaining ingredients and salt and pepper to taste. Serve dip with pumpernickel toasts. Makes about 2 cups.
SMOKED SALMON WITH HORSERADISH CRèME FRAîCHE & BEETROOT
This speedy salad can be whipped up as an impressive starter - the fish is completely lifted by contrasting flavours
Provided by Good Food team
Categories Dinner, Starter
Time 25m
Number Of Ingredients 12
Steps:
- Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
- In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
- Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a 'flower'. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.
Nutrition Facts : Calories 175 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 2.9 milligram of sodium
SMOKED TROUT & HORSERADISH PâTé
Whizz up this fish dip with hot tangy mustard notes, cream cheese, lemon and dill - great for a last minute party dish
Provided by Good Food team
Categories Buffet, Starter
Time 5m
Yield Serves 4-6 with other nibbles
Number Of Ingredients 7
Steps:
- Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Season.
- Add the chopped dill and flake in the smoked trout, removing any bones or skin as you go. Stir well to combine and add more seasoning to taste. The pâté will keep in the fridge for up to 2 days. Serve garnished with dill fronds and sprinkled with cracked black pepper. Eat with rye bread and lettuce leaves.
Nutrition Facts : Calories 477 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 2.7 milligram of sodium
ROASTED BEET SALAD WITH HORSERADISH CREAM DRESSING
This combination of sweet beets and hot horseradish is a mild, delicious taste treat and a great side dish with grilled meats. A twist on the presentation of the Eastern Europen dish called Tsvikly. From Food and Drink magazine. Hope you enjoy! *Note, please use a very hot, prepared horseradish sauce to offset the mildness of the cream. If you do not have hot horseradish, then please be prepared for a very mild flavoured dressing!
Provided by Leslie
Categories Greens
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Wash and trim beets, but do not peel.
- Place on a large piece of foil and sprinkle with salt and pepper, then fold up in a loose package sealing seams tightly.
- Place foil package on a baking sheet and roast for 1 hour or until beets are tender.
- Let cool, then peel and thinly slice the beets.
- Refrigerate until serving.
- Whip cream until thick but not stiff, fold in sour cream and horseradish and season with salt and pepper.
- Refrigerate until serving.
- To serve, slice onion into thin rings, divide lettuce among serving plates.
- Top with beet slices and onion rings and drizzle with dressing.
- Sprinkle dill on top.
Nutrition Facts : Calories 143.7, Fat 12.6, SaturatedFat 7.7, Cholesterol 44.5, Sodium 60.2, Carbohydrate 6.9, Fiber 1.5, Sugar 4.3, Protein 2.1
More about "smoked trout wroasted beet vinaigrette horseradish cream food"
23 WAYS TO USE THE SMOKED FISH SITTING IN YOUR FRIDGE
From bonappetit.com
Author Elyssa GoldbergPublished May 7, 2015
- Smoked Salmon Smørrebrød. "You can put whatever you want on them," says chef Nicolaus Balla, who serves the Scandinavian open-face sandwiches at San Francisco's Bar Tartine.
- Cured Salmon with Fennel and Carrot Salad. Weighing down the salmon fillet with heavy cans as it cures will press excess liquid out of the flesh to ensure a firm texture.
- Baguette, Smoked Oyster, and Pancetta Stuffing. If you like stuffing with smoked oysters, you’ll like it even more with tart lemons on top. View Recipe.
- Smoked Trout with Pea Shoots and Spring Onions. Look for pea shoots at the farmers’ market or at Asian markets (though any tender green will work in a pinch).
- Scrambled Eggs, Avocado, and Smoked Salmon on Toast. This open-face sandwich makes a great meal or snack morning, noon, or night. View Recipe.
- Smoked Salmon Dip. A deli-inspired alternative to the usual smoked salmon plus cream cheese route. View Recipe.
- Smoked Trout, Fennel, and Cucumber Salad with Creamy Dill Dressing. The creamy dill dressing pulls everything together in this bright, light, fresh, and easy salad.
- Smoked Salmon with Asparagus Toasts. Shave the raw asparagus lengthwise with a peeler and you add instant crunchy greens to a breakfast favorite. View Recipe.
- Smoked Trout Brandade. Chef John Fleer, Rhubarb, Asheville, NC, and his family enjoy indoor picnics with brandade (made here with a shortcut: smoked trout) and store-bought fixings.
- Chicory Salad with Smoked Salmon. Bitter chicory greens, smoked salmon, and a creamy herbaceous dressing make this salad healthy and super flavorful. View Recipe.
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4.9/5 (16)Total Time 30 minsCategory AppetizerCalories 101 per serving
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