Smoked Trout And Roasted Pepper Toasts Recipes
SMOKED TROUT SALAD, CUCUMBER AND ROASTED PEPPER SANDWICH
For this sandwich I use canned smoked trout - it's packed in oil and not dry, so it lends itself to a mixture like tuna salad. I flake it in my mini-processor, then mix it up with a little yogurt and mayonnaise.
Provided by Martha Rose Shulman
Categories lunch, weekday, sandwiches, main course
Time 15m
Yield Two sandwiches
Number Of Ingredients 9
Steps:
- Drain the trout. Place the fillets in a bowl or in the bowl of a mini-food processor, and flake them. Mix in the yogurt and 1 teaspoon of the mayonnaise. It should have the consistency of tuna salad. Stir in the chopped celery and dill.
- Lightly toast the English muffins. Spread a little mayonnaise on both halves. Spread half the trout mixture over the muffin bottoms. Top with cucumber slices, and douse with a little lemon juice. Layer half the roasted pepper over the cucumber slices. Place the other halves of the English muffins on top, press down, slice in half if desired and serve. Alternately, you may wrap the sandwiches in plastic, refrigerate and serve later.
CURRIED SMOKED TROUT TOASTS
Smoked trout often gets overlooked for the more popular smoked salmon, but it's a versatile and healthful way to get more fish in your diet. It's meaty but flakes easily which means that although it's tender, it won't fall apart or mush when combined with other ingredients or heated.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 650, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 71 milligrams, Sodium 1209 milligrams, Carbohydrate 57 grams, Fiber 7 grams, Protein 36 grams, Sugar 10 grams
SMOKED TROUT TOAST
Provided by Florence Fabricant
Categories easy, quick, appetizer
Time 15m
Yield 24 canapes
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 18, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 48 milligrams, Sugar 0 grams, TransFat 0 grams
SMOKED TROUT AND ROASTED PEPPER TOASTS
Categories Pepper Appetizer Low Fat Quick & Easy Trout Spring Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 generously as a light main course
Number Of Ingredients 8
Steps:
- In a bowl stir together caraway seeds, lemon juice, mustard, and shallot and add trout, mashing with a fork until finely flaked. Gently stir in roasted peppers and parsley and season with salt and pepper. Top toasts with trout mixture.
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- Pan-Seared Trout with Green Garlic and Crunchy Chanterelles. Top Chef Season 15 winner Joe Flamm wowed judges with this simple but virtuosic dish of pan-seared trout with garlic and chanterelle mushrooms.
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- Preheat the oven to 375°. Brush the bread on one side with the olive oil. Using a 2-inch round biscuit cutter, cut 2 rounds from each slice. Arrange the rounds on a lightly oiled baking sheet and toast for about 10 minutes, or until golden.
- Meanwhile, in a medium bowl, combine the trout with the mayonnaise, tomato and chives and season with salt and pepper. Spoon the mixture onto the toasts and top with the goat cheese. Bake until heated through and serve warm.
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