Smoked Trout Salad Cucumber And Roasted Pepper Sandwich Recipes

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SMOKED TROUT WITH CELERY SALAD



Smoked Trout With Celery Salad image

Provided by Amanda Hesser

Categories     dinner, weekday, salads and dressings, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1/2 small red onion, thinly sliced
Kosher salt
1 celery heart, sliced diagonally very thin
Inner leaves from a head of soft green lettuce, pulled into large pieces (about 3 cups)
1 tablespoon fresh lemon juice
3 tablespoons extra virgin olive oil
1/2 cup sour cream
3 tablespoons horseradish
2 teaspoons capers (preferably salt cured), coarsely chopped
Freshly ground black pepper
4 smoked trout fillets

Steps:

  • Place onion in a small bowl and toss with 1/2 teaspoon salt.Let sit for 10 minutes, then rinse and dry on paper towels. In a large bowl,mix onion with celery and lettuce.Sprinkle with lemon juice and oil,season with salt,and toss until ingredients are lightly slicked with oil.
  • In a small bowl,whisk together sour cream,horseradish and capers.Season with salt and pepper.Lay a trout fillet on each of four plates.Dab a little sauce on each.Arrange a mound of salad next to each fillet and serve,passing remaining horseradish sauce separately.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 661 milligrams, Sugar 3 grams, TransFat 0 grams

SMOKED TROUT SALAD, CUCUMBER AND ROASTED PEPPER SANDWICH



Smoked Trout Salad, Cucumber and Roasted Pepper Sandwich image

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

One 3 9/10-ounce can smoked trout in canola oil
1 tablespoon plain yogurt
1 tablespoon mayonnaise
2 tablespoons finely diced celery
1 teaspoon minced fresh dill
2 small (3 1/2-inch) whole-wheat English muffins
About 1 1/2 ounces roasted red pepper
Sliced cucumber
A few drops lemon juice

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.

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