I caught quite a bit of trout this year and tried smoking it. Came out delicious and I"d like to do

C

cynupstateny

Well-known member
an appy with it. Thought maybe some whipped cream cheese (although I really don't like the stuff) fresh dill and chives and a squeeze of lemon. Does that sound good or do you have any suggestions?

 
I love smoked trout! I think it would be good in this recipe. REC: Silver Palate Salmon Mousse

I love this recipe and it looks so nice. I used my copper fish mold to make it. I think smoked trout would be great in this. I think what you had in mind also sounds great. Cyn, I got the cds yesterday, thank you so much. I really appreciate you sending them to me!

* Exported from MasterCook *

Silver Palate Salmon Mousse

Recipe By :Silver Palate
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Silver Palate

Amount Measure Ingredient -- Preparation Method

1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup Hellman's mayonnaise
1 tablespoon lemon juice
1 tablespoon finely grated onion
1 dash Tabasco
1/4 teaspoon sweet paprika
1 teaspoon salt
2 tablespoons finely chopped dill
1 pint finely flaked poached fresh salmon or -- skin and bones remov
canned salmon
1 cup heavy cream

Soften the gelatin in cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature. Whisk in the mayo, lemon juice, grated onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate for about 20 minutes, or til the mixture begins to thicken slightly. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold gently into the salmon mixture.Transfer the mixture to a 6- to 8- cup bowlor decorative mold. Cover and chill for at least 4 hours. Serve with water crackers.

NOTES : I have made this with a can of smoked salmon, and it was excellent.
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* Exported from MasterCook *

Southern Smoky Fish Dip

Recipe By :Boston Globe
Serving Size : 10 Preparation Time :0:00
Categories : Dips

Amount Measure Ingredient -- Preparation Method1 pound cream cheese -- at room temperature
1/2 cup sour cream
1 tablespoon lemon juice
12 ounces skinless hot-smoked fish -- such as salmon,
sturgeon, bluefish or mackerel, cut into
1-inch pieces
Several drops liquid hot sauce -- or to taste

In a food processor fitted with the steel blade, work the cream cheese and sour cream until they are smooth. Add the lemon juice and process again. Add the fish and process until it is thoroughly distributed. The dip should be chunky. Add hot sauce, to taste, then transfer to a bowl, cover and refrigerate. The dip will keep up to 3 weeks.
Makes 4 cups.

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Ooh, I love smoked trout! Haven't had any in years, since I lived in NYC. Used to buy it at Zabar's.

 
Smoked Fish Pate

Smoked Fish* Pate

2 cups smoked fish, deboned and minced
3/4 cup mascarpone**
2 tbs olive oil
juice of 1 lemon
2 tbs minced garlic
2 tbs minced capers
salt and cayenne to taste
2-3 tbs cognac**

heat olive oil and lemon in a small saucepan or skillet until the lemon juice is mostly boiled away. reduce heat to low and add garlic. let cook slowly, stirring occasionally, until the garlic just starts to brow. slow is good. start early and do other things. if you have roasted garlic, you can skip the long slow saute on the range. stir in the capers and remove from heat.

mix fish and mascarpone in a bowl. mash with a fork. add oil/herb mix. stir well.

add salt and cayenne to taste. taste it FIRST. the smoked fish might be as salty enough as it is.

when satisfied with the season, slowly stir in cognac until you just begin to notice the taste. we're making a pate, not a cocktail.

serve on crackers or baguettes or whatever you might serve smoked fish pate on.

***********

* any smoked fish should do. i used bluefish. it was smoked bluefish pate. had my son-in-law and i caught speckled trout it woulda been smoked trout pate cause (to the best of my knowledge) it's impossible to make smoked bluefish pate with trout.

** you could substitute cream cheese for the mascarpone and omit the cognac. it would cost less and be worth it as well. less, that is... this is not to say that i'd refuse to eat it or serve it to people i didn't really love too much.

if you can score a bottle of italian lemon-infused olive oil, by ALL means use it instead of the olive oil and lemon juice. the secret of italian lemon-infused olive oil is that it made with italian lemons.

 
set it out whole with some mini rye breads. we do this with smoked salmon and it's always a hit.

just plain is sometimes a treat. put out forks and the trout should just peel away from the bones.

 
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