Smoked Trout And Watercress On Tart Apple Slices Recipes

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SMOKED TROUT, WATERCRESS AND APPLE SALAD WITH CREAMY HORSERADISH DRESSING

Categories     Salad     Milk/Cream     Fish     Fruit     No-Cook     Rosh Hashanah/Yom Kippur     Horseradish     Apple     Trout     Fall     Watercress     Dill     Bon Appétit

Yield Serves 6

Number Of Ingredients 12



Smoked Trout, Watercress and Apple Salad with Creamy Horseradish Dressing image

Steps:

  • Whisk cream, horseradish, 2 tablespoons oil, 2 tablespoons vinegar, chopped dill and cayenne in small bowl to blend. Season to taste with salt and pepper. Place watercress in large bowl. Add 1/3 cup cream dressing, 2 tablespoons oil and 2 teaspoons vinegar and toss to coat. Season to taste with salt and pepper. Mound watercress in center of each of 6 plates. Top with sliced onion. Fan apple slices atop salad. Top with trout. Spoon dressing over. Garnish with dill sprigs, if desired, and serve.

1 cup whipping cream
1/3 cup prepared horseradish
4 tablespoons olive oil
2 tablespoons plus 2 teaspoons apple cider vinegar
2 teaspoons finely chopped fresh dill
1/8 teaspoon cayenne pepper
6 cups trimmed watercress sprigs (about 2 large bunches)
1/2 cup very thinly sliced red onion
2 red apples, cored, thinly sliced
smoked trout or smoked whitefish chubs,* coarsely flaked
Fresh dill sprigs (optional)
*Smoked trout and smoked whitefish chubs are available at specialty foods stores and at some delicatessens and supermarkets

SMOKED TROUT TARTLETS

Rustle up these smoked trout tartlets with lemon and horseradish flavours for afternoon tea. Made from ready-rolled pastry, they're quick and easy to make

Provided by Samuel Goldsmith

Categories     Afternoon tea, Lunch

Time 35m

Number Of Ingredients 8



Smoked trout tartlets image

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Unroll the pastry and, keeping it on its paper, cut out 12 discs of pastry using a 7cm round cutter. Use the pastry discs to line a 12-hole shallow tart tin. Put in the fridge to chill while you make the filling.
  • Combine all the remaining ingredients except the smoked trout in a large jug and season well with a little pinch of salt (the trout is already quite salty) and a good grinding of black pepper. Mix well to combine, ensuring there are no lumps of crème fraîche or egg.
  • Remove the tin from the fridge and divide the trout between the pastry cases. Carefully pour over the crème fraîche mixture, leaving a 1-2mm rim of pastry at the top. It helps to give the mixture a stir after each pour so the chives and lemon zest don't sink to the bottom.
  • Bake in the oven for 18-20 mins until the pastry is golden and the filling lightly golden and puffed up - they will sink a little after a few minutes. Serve warm.

Nutrition Facts : Calories 189 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

320g pack ready-rolled shortcrust pastry
100g crème fraîche
1 lemon, zested
2 tsp horseradish
2 tbsp chopped chives
2 eggs, plus 1 egg yolk
3 tbsp milk
100g smoked trout, thinly sliced

SPINACH SALAD WITH SMOKED TROUT AND TART APPLE

Categories     Salad     Fish     Fruit     No-Cook     Quick & Easy     Lunch     Currant     Apple     Almond     Trout     Spinach     Fall     Healthy     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a light main course

Number Of Ingredients 9



Spinach Salad with Smoked Trout and Tart Apple image

Steps:

  • Into a large bowl cut apple into 1-inch wedges and core. Cut wedges crosswise into 1/4-inch-thick slices.
  • In a large bowl whisk together oil, lemon juice, and mustard and add apple, tossing to coat. Add remaining ingredients, tossing to combine, and season with salt and pepper.

1/2 tart apple such as Granny Smith
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon Dijon mustard
4 cups packed spinach (about 6 ounces), washed well, dried, and coarse ;stems discarded
1 smoked trout* (about 8 ounces), skin and bones discarded and fish ;broken into bite-size pieces
3 tablespoons sliced almonds, toasted golden
3 tablespoons dried currants
*available at deli counter of many supermarkets

SMOKED TROUT SALAD WITH FENNEL, APPLE & BEETROOT

Delicate hot-smoked fish is perfectly complemented with crisp apple and aniseed flavours - a great light bite

Provided by Good Food team

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 8



Smoked trout salad with fennel, apple & beetroot image

Steps:

  • Put the fennel in a shallow serving dish and scatter over the apple, spring onions and beetroots. Flake the trout into chunky pieces and arrange on top. Sprinkle with half the dill fronds. Finely chop the remaining fronds and reserve.
  • Mix the yogurt and horseradish with 1 tbsp cold water, then stir in the reserved dill. Pour half the dressing over the salad and toss very lightly. Spoon over the remaining dressing and serve.

Nutrition Facts : Calories 183 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium

½ small fennel bulb, trimmed and thinly sliced
1 green-skinned apple, cored, quartered and sliced
4 spring onions, sliced on the diagonal
100g baby beetroot in mild vinegar, drained and quartered
140g skinless hot-smoked trout fillets
small bunch dill, fronds removed
2tbsp low-fat natural yogurt
1tsp horseradish sauce

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