Smoked Trout Penne Recipes

SMOKED TROUT PATE

Steps:

• Pulse the first 7 ingredients in a food processor until blended. Refrigerate, covered, until serving. Serve with cucumber slices and assorted crackers.,

HOT SMOKED TROUT

Steps:

• Combine the salt and water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate for 3 hours.
• Remove the trout from the brine, rinse thoroughly, and pat dry. Place the trout, skin side down onto a cooling rack set in a half sheet pan. Dry in the refrigerator 21 to 24 hours or until the skin becomes shiny and somewhat tacky to the touch.
• The next day, turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Place the trout onto smoking racks, skin side down, separating them by at least 1/4-inch and place into a smoker. Adjust heat as needed and cook for 2 1/2 to 3 hours or until the fish is, cooked through, has darkened in color, and has the desired level of smoke flavor.
• Serve with a green salad, incorporate into a dip or eat as an appetizer. Refrigerate unused portions in an airtight container for up to a week or vacuum seal and refrigerate for up to a month.

PENNE WITH SMOKED TROUT AND ASPARAGUS

Steps:

• - Cook pasta in salted boiling water - Add asparagus and peas and cook until pasta is al dente, drain - Add trout, dill, horseradish and oil, tossing to combine - Serve with sour cream and dill garnish

PENNE WITH SMOKED TROUT AND SUGAR SNAP PEAS

Steps:

• Cook pasta in a large pot of 2 minutes less than package instructions indicate, then add sugar snaps and cook until sugar snaps are tender, about 2 minutes more. Reserve 1/4 cup cooking water, then drain pasta and sugar snaps in a colander and return to pot.
• Boil cream in a 1- to 1 1/2-quart heavy saucepan, uncovered, 2 minutes, then add to pasta along with trout, zest, reserved cooking water, dill, salt, and pepper and toss until combined.

SMOKED TROUT PENNE

Steps:

• Slice Trout into small pieces(set aside in small bowl), roughly chop Sundried tomatoes(set aside), slice spring onion and finely chop garlic. roughly chop parsley and leave until the end.
• Add pasta to salted boiling water, cook al dente.
• In a deep pan; add olive oil and a slither of "low salt" butter. Add garlic and spring onion and fry for about 3 minutes on med-high heat.
• Add wine, whiskey and fish sauce. Cook until liquid starts to slightly thicken. Add Trout and toss for about 2 minutes, season with a pinch of salt and cracked pepper. Add sundried tomatoes, combine and heat through(approx 1 minute).
• In a bowl add the sour cream, a pinch of salt and cracked pepper and 3 tbsp of the boiling pasta water and mix to a smooth texture. Add to the pan. Taste and season accordingly.
• When pasta is cooked; drain and add to the pan. Combine over low heat.
• Finally add chopped parsley, taste and season again if necessary.
• Serve. Enjoy.