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 TROUT MOUSSE
Steps:
- In a food processor, pulse the trout until just blended. Add the cream cheese and cream and pulse the trout until just smooth. Add the lemon juice, salt, pepper and chives. Set aside.
- Serve a dollop with each corn dill muffin and garnish as desired.
SMOKED TROUT ON PUMPERNICKEL
These savory bites make for great party hors d'oeuvres.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Number Of Ingredients 6
Steps:
- Cut each slice of bread on the diagonal in half. Spread one side of each with butter, then with horseradish. Top each with a piece of trout and a sprig of dill. Cover with plastic wrap, and set aside until ready to serve (up to 2 hours). Before serving, squeeze lemon juice over tops.
SMOKED TROUT MOUSSE
Categories Milk/Cream Food Processor No-Cook Buffet Lemon Trout Chill Dill Gourmet
Yield Makes 8 small wedges
Number Of Ingredients 11
Steps:
- Lightly oil a straight-sided 2-cup mold or soufflé dish.
- In a food processor purée trout with 1/4 cup cream, butter, lemon juice, and salt until smooth and transfer to a bowl. In a very small saucepan sprinkle gelatin over water and let soften 1 minute. Heat mixture over moderately low heat, stirring, just until gelatin is dissolved (do not let boil) and cool to room temperature. In a bowl with an electric mixer beat remaining 1/2 cup cream until it just holds stiff peaks and fold into trout purée with gelatin mixture and salt to taste until combined well.
- Spoon half of mousse into mold or soufflé dish and smooth top. Spoon roe evenly over mousse (roe will not cover mousse completely) and sprinkle evenly with dill. Spoon remaining mousse over dill, spreading mousse evenly (being careful not to disturb roe and dill), and gently smooth surface. Chill mousse, covered, at least 12 hours and up to 2 days.
- To unmold mousse, run a thin knife around edge of mold or soufflé dish and dip bottom into a bowl of hot water 5 seconds. Invert mousse onto a plate and cut into 8 wedges (reserve 2 wedges for another use). Put sesame seeds in a shallow bowl and carefully dip outside edge of each wedge in seeds to coat.
SMOKED TROUT MOUSSE
Make and share this Smoked Trout Mousse recipe from Food.com.
Provided by evelynathens
Categories Spreads
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine everything but whipping cream in processor and chop finely using 5-6 on/off turns of blades.
- With machine running, slowly pour cream through feed tube and blend well.
- Taste and adjust seasoning with salt, pepper and lemon juice.
- Chill overnight.
Nutrition Facts : Calories 684.6, Fat 50.6, SaturatedFat 24.6, Cholesterol 264.7, Sodium 161.9, Carbohydrate 5.7, Fiber 0.7, Sugar 0.9, Protein 50.8
SMOKED TROUT MOUSSE
Steps:
- Remove skin and all bones from the trout. Break the fish into chunks.
- Place trout in the work bowl of a food processor along with the butter and lemon juice and process until it forms a fine, smooth puree. The trout can also be mashed by hand and the butter worked in with a fork, but this is more tedious.
- Add the sour cream and process briefly to blend.
- Season to taste with salt and pepper. Transfer to a crock or a bowl and serve with toast, bread or crackers or spread on triangles of toast or pumpernickel bread to form individual canapes and top each with a little caviar or parsely as garnish. Refrigerate until ready to serve.
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