Smoked Trout Stone Ground Mustard Pickled Onions Flatbread Recipes

Steps:

• Dollop 1 teaspoon creme fraiche onto each triangle. Divide trout and onions among the triangles. Garnish with dill. Season with pepper; serve.

Steps:

• Combine onions, vinegar, sugar, and kosher salt with 1/4 cup hot water in a bowl; let pickle for 30 minutes.
• Grill bread slices.
• Combine lemon zest, freshly ground black pepper, and crème fraîche in a bowl.
• Spoon crème fraîche mixture onto toasts. Top each with about 1 ounce smoked trout and a few slices drained pickled onions.
• Garnish with chervil or dill.

Steps:

• Line a fine-mesh sieve with cheesecloth and set over a medium bowl. Place yogurt in sieve, cover with plastic wrap, and let drain in refrigerator at least 1 day and up to 2 days if you want it slightly thicker. Discard excess liquid. (Or skip this step entirely and use 1 1/2 cups store-bought labneh instead.)
• Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate. Working with 1 piece of dough at a time, gently stretch to about a 10x8" oval. Grill over direct heat, turning and rotating as needed, until bread is stiff and both sides are lightly charred, about 3 minutes total. Move to indirect heat to keep warm while you grill remaining piece of dough.
• Transfer both flatbreads to a work surface and spread drained yogurt over. Top with trout, radishes, dill, and chives. Sprinkle with salt and pepper and serve with lemon wedges for squeezing over.
• Yogurt can be drained 1 week ahead. Cover and chill.

Steps:

• Press 12 ounces pizza dough into an 8-by-12-inch rectangle on a floured parchment-lined inverted baking sheet. Rub with 2 tablespoons olive oil, then top with 1/2 cup shredded cheddar and 1/2 thinly sliced red onion. Slide the parchment onto a preheated pizza stone or baking sheet in a 475˚ F oven; bake until browned, 9 to 11 minutes. Top with sea salt and chopped parsley.

Steps:

• Preheat a smoker to medium heat (per manufacturer's directions) and add the wood chips.
• For the trout dip: In a perforated half-200 or 2-inch deep pan, rub the fish with the oil and sprinkle with salt and pepper. Put the fish into the smoker and allow to smoke for about 15 minutes. Remove and let cool, then pick flesh into large pieces.
• Mix the smoked trout with the lemon juice, olive oil, sour cream, chives and dill. Season with salt and set aside.
• For the pickled veggies: Put the haricots, shallots and cauliflower florets in their own bowls. Heat the vinegar and sugar and a pinch of kosher salt in a small saucepan over medium heat until it comes to a boil. Stir, then pour over all the veggies individually until fully covered. Allow to cool completely to room temperature.
• Bring one quart water to a boil in a small saucepan. Drop the quail eggs into the water and simmer for 2 minutes. Put directly into an ice bath. Peel when cooled, then quarter into wedges and reserve.
• Rub the toasted bread with the garlic and sprinkle with the flaked sea salt. Drizzle with the finishing oil. Slice the bread into 1-inch-thick planks.
• Add the trout dip to a serving bowl and top with the pickled veggies and quail egg and garnish with the dill. Serve with the bread.

Steps:

• Heat oven to 220C/200C fan/gas 7. Brush the flatbreads with olive oil. Put on a large baking sheet and pop in the oven for about 8 mins until crisp round the edges.
• Meanwhile, mix the horseradish, crème fraîche, chopped dill, lemon juice and zest, and some seasoning. Add a few drops of water to loosen mixture to a drizzling consistency.
• Top each flatbread with some beetroot slices and smoked trout. Drizzle over the horseradish sauce, sprinkle with dill fronds and serve with salad, if you like.

Steps:

• Combine onions, vinegar, sugar, and kosher salt with 1/4 cup hot water in a bowl; let pickle for 30 minutes. Grill bread slices. Combine lemon zest, freshly ground black pepper, and crème fraîche in a bowl. Spoon crème fraîche mixture onto toasts. Top each with about 1 ounce smoked trout and a few slices drained pickled onions. Garnish with chervil or dill.