Smoked Trout In Pastry With Horseradish Dill Cream Recipes

Steps:

• 1. Rub the fish with lemon and a bit of salt. Place on wire rack or BBQ rack. 2. Light one side of BBQ light burner and place tin foil pouch with wood directly on coals. Leave to ignite - 15 min. Wait till lots of smoke develops. Then place fish on BBQ grill of unlit side. Smoke for 10-20 min until barely opaque. Remove from grill and let cool. Divide each fillet into 3 pieces. 3. Brush phyllo with butter or oil - place 2 sheets of phyllo on counter. Wrap fish into a packet and place seam side down on baking sheet. One square of phyllo should do 3-4 pieces of fish. If you like thick layers of phyllo, use 3-4 sheets. Optional to brush with more butter/oil. 4. Bake in preheated 450 F oven for 10-15 min (til brown). 5. Pool sauce on large plate and place fish parcel on side, garnished with dill. (instructions for sauce to follow) Sauce instructions: 1. Whisk together butter, egg yolks and cream in a double boiler until sauce thickens slightly. 2. Add salt and pepper, horseradish, capers and dill by folding in with a spoon. Tip: If horseradish has been opened for awhile, it will lose some of its pungency and you'll require more. A couple of dashes of Tabasco are good too, or the anchovy/tamarind pungency from a dash of Worcestershire is good too.

Steps:

• Mix together all ingredients and refrigerate for at least 2 hours prior to serving. (It is best if left 24 hours for flavors to truly come together).

Steps:

• Remove and discard skin and bones from trout, if necessary. Flake trout into small pieces.
• Pulse cream cheese and and next 8 ingredients in a food processor 7-8 times or until combined. Stir in flaked trout pieces. Transfer to a serving dish. Serve immediately or cover and chill up to 2 days. Let stand at room temperature for 30 minutes before serving with celery sticks or flatbread crackers.