Smoked Trout And Scallion Mousse Recipes

Steps:

• Pulse avocado with lemon juice until smooth. Season with salt and pepper. Transfer mousse to a pastry bag fitted with a small round tip. Pipe mousse into endive and flake trout onto them. Garnish with scallion.

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.

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.

Steps:

• In the work bowl of a food processor fitted with a metal blade, combine the trout fillets, cream cheese, red onion, Worcestershire sauce, and lemon juice. Process for about 1 minute to incorporate all the ingredients. Process for another minute, or until smooth.
• Fold in the scallion, parsley, salt, and pepper.
• Place the mousse in a ramekin, cover with plastic wrap and chill for at least an hour or for up to a week ahead of time.
• Spoon the mousse into a 2-cup dish and serve it with your choice of crackers or with rye bread. For a more decorative presentation, spoon the mousse into a bowl, packing it in tightly, and then unmold it onto a plate. Or make tea sandwiches by spooning a layer of mousse onto thin slices of bread and topping it with horseradish or horseradish cream. Cut each slice of bread into quarters.
• A Word About Pickled Herring
• The practice of pickling herring has been around for centuries. Herring in wine is the typical Jewish preparation. The boneless fillets are first cured in salt to remove the moisture. Then they are rinsed and cured again in a combination of vinegar, wine, sugar, salt, and onions. They keep for months. Herring in cream sauce is basically herring in wine with sour cream added at the end. Other preparations, such as herring in mustard, curry, or dill, are all variations on herring in cream sauce. Matjes herring is a more Scandinavian approach. The herrings are cured in salt, rinsed, then cured again in vinegar, sugar, salt, and spices such as cloves, cinnamon, and a little nutmeg.

Steps:

• Place 2 trout fillets in a deep dish and sprinkle with half the chives and half the dill. Place the other 2 fillets on top, and sprinkle the rest of the dill and chives.
• Mix the oil and lemon juice in a glass jar and add the mustard. Shake until thoroughly combined. Pour the sauce over the trout fillets, which should be half-covered by it.
• Cover the plate with plastic wrap and refrigerate for 2 to 3 hours, or overnight.
• Serve at room temperature with thin slices of toasted bread.

Steps:

• Combine 2 cups of water, the salt, pepper, and maple syrup in a 3- or 4-quart bowl. Place the trout in this brining mixture, cover, and refrigerate for about 4 hours.
• Place a wire rack on a baking sheet.
• Drain the trout and discard the brining liquid. Arrange the trout skin side down on the wire rack. Refrigerate until you are ready to start the smoking process, up to 6 hours.
• Heat the smoker to 225°F, using charcoal, apple or cherry wood, or a combination of charcoal and wood. Lightly oil the grate of the smoker so the trout won't stick.
• Arrange the trout skin side down directly on the grate. Be sure to leave a good inch of space between the trout so that more of the surface area will be exposed to the smoke. Make sure that the heat source is not directly under the fish.
• Place the grate in the smoker; then add more wood to the smoker to ensure that there's plenty of smoke to flavor the fish. It is important to maintain a temperature of 225°F, so add charcoal, 1 piece at a time, or wood as needed to keep the heat.
• Smoke the trout for 30 to 40 minutes, or until firm and a little flaky. Remove the trout from the smoker and allow it to cool to room temperature. Wrap the trout tightly in plastic wrap and refrigerate it until you're ready to use it. Peel the skin from the fillets before serving.

Steps:

• Line the inside of a 9-by-4-inch terrine with pieces of smoked salmon, allowing the ends to hang over the edges. Set aside six pieces or so of salmon. Refrigerate.
• In a food processor, puree the smoked trout, add the dissolved gelatin with its water. Work in the whipped cream, sherry and Cognac. Season to taste with salt and pepper, and add the horseradish.
• Pour the mixture into the terrine, covering the center with the strips of reserved salmon, and folding the overlapping pieces of salmon over the top. Leave for an hour or overnight in the refrigerator to set.
• Turn the mousse out onto a plate lined with lettuce leaves and decorate it with sprigs of tarragon. Serve with thin slices of brown bread and butter passed separately.

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.