Smoked Trout And Cheese Omelette Recipes

Steps:

• Rinse the smoked trout and remove any skin or bones. (If your smoked trout isn't "ready to eat," you'll need to poach it before you do any of this.) Flake the trout and set aside.
• In a small saucepan, heat 1 tablespoon of the butter and the 1/4 cup milk over medium heat. When the milk starts to steam, add the fish, stirring occasionally. When the mixture comes up to a boil, remove the saucepan from the heat, cover and set aside for 20 minutes.
• Preheat broiler. Beat the egg whites to stiff peaks and set aside. Beat the heavy cream into the egg yolks and season with pepper. Add the fish/milk mixture and stir together. Fold in the egg whites.
• In an omelette pan over medium heat, melt the remaining tablespoon of butter. When the butter is bubbly, pour in the omelette mixture and cook (without stirring or flipping) until underside is golden brown. Remove pan from the heat, sprinkle cheddar over the top of the omelette and place pan under the broiler. Broil until cheese is browned.

Steps:

• Whisk eggs and heavy cream together in a large mixing bowl.
• Take a large nonstick pan and set over medium heat. When the pan is heated add the butter and spread out evenly over the surface of the pan. Once it starts to foam turn the heat down and add eggs. Using a spatula swirl the eggs quickly in a circular motion as you gently shake the pan back and forth to cook evenly, you don't want any color.
• Once the eggs begin to set, drop the pieces of salmon, small spoonfuls of cream cheese, and green onions over the top. Season with salt and pepper, then as you slide it out onto your cutting board, roll 1 side over the top as you go to form an omelette.
• Slice crosswise into portions and serve.

Steps:

• To make the brine: combine first 6 ingredients (onions - ginger) in a food processor and puree. Pour into a dish or pan that is large enough to hold the fish. Add remaining brine ingredients (soy sauce - mace) and stir to combine. Stir in cold water (about 2 cups). Add fish to mixture and enough water to cover fish. If using large salmon fish refrigerate for 2-3 days, if using small fish refrigerate for 1 day.
• Soak hickory chips overnight in water.
• To prepare smoker/barbecue: prepare barbecue by heaping briquets on one side of the grill (about 30 for a large grill). Ignite and burn until coals glow and gray ash forms.
• Set drip pans opposite briquets.
• Remove fish from brine and wipe dry.
• Pile hickory chips over briquets. Set top grill in place and coals side over drip pan with vegetable oil or spray with Pam.
• Set fish over drip pan and cover barbecue, leaving 1-2 vents open to allow smoke to escape.
• Smoke fish until fish flakes with a fork about 8 minutes per pound. For the large salmon trout it can take up to 2 hours but if using small fish about 45-60 minutes. You will most likely need to add coals if briquets begin to burn down.
• Transfer fish to a large platter and let cool. Cover and refrigerate until 1 hour before serving.
• To make garnish: separate lettuce carefully using only those that form a cup. Chop onions and place in paper towel lined sieve to dry slightly. Place eggs in a saucepan and cover with cold water and then bring to a boil and let them boil 1 minute. Turn off heat and let stand 5 minutes. Cool under cold running water, and then peel, chop and set aside.
• To serve: surround fish with lettuce cups alternately filled with onion, egg, caper and lemon wedges. Pass the horseradish sauce separately.
• To make the horseradish sauce: Combine first five ingredients (dill - mace) and mix well. Stir in the sour cream and horseradish. Transfer to a gravy sauce boat and cover and refrigerate. Sprinkle with paprika before serving.

Steps:

• Combine mayonnaise, lemon zest, lemon juice, dill and pepper in a small bowl.
• Divide trout among crackers; top with a spoonful of the lemon-dill mayonnaise.

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.