SMOKED TROUT WITH CELERY SALAD
Provided by Amanda Hesser
Categories dinner, weekday, salads and dressings, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place onion in a small bowl and toss with 1/2 teaspoon salt.Let sit for 10 minutes, then rinse and dry on paper towels. In a large bowl,mix onion with celery and lettuce.Sprinkle with lemon juice and oil,season with salt,and toss until ingredients are lightly slicked with oil.
- In a small bowl,whisk together sour cream,horseradish and capers.Season with salt and pepper.Lay a trout fillet on each of four plates.Dab a little sauce on each.Arrange a mound of salad next to each fillet and serve,passing remaining horseradish sauce separately.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 661 milligrams, Sugar 3 grams, TransFat 0 grams
SMOKED TROUT AND POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Soak the onion slices in a bowl of ice water. Cover the potatoes with water in a pot; add a pinch of salt, cover and bring to a boil. Reduce to a simmer and cook, uncovered, until tender, 8 to 10 minutes. Drain and let cool slightly; pat dry.
- Meanwhile, whisk the creme fraeche, vinegar, olive oil and mustard in a large bowl to make a smooth dressing. Stir in the dill. Drain the onion, pat dry and add to the dressing. Add the potatoes and cucumber, season with salt and pepper and toss to coat.
- Divide the watercress among 4 plates and add some potato salad to each. Flake the trout with your fingers and scatter on top. Serve with pumpernickel bread and/or pickled beets, if desired.
Nutrition Facts : Calories 344, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 67 milligrams, Sodium 296 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 27 grams
SMOKED TROUT AND GRAPEFRUIT SALAD
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Grate 1/4 teaspoon zest from the grapefruit and set aside. Trim the ends from the grapefruit, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments. Discard any seeds. Cut the grapefruit segments into pieces. Squeeze the juice from the membranes into the bowl.
- Make the dressing: Whisk the sour cream, 2 tablespoons of the grapefruit juice, the grapefruit zest, scallions, 2 tablespoons water and 1/2 teaspoon each salt and pepper in a bowl.
- Toss the watercress, endive, lettuce, celery and onion in a large bowl. Add the dressing and toss to coat. Divide the salad among shallow bowls. Top with the reserved grapefruit segments and the smoked trout.
Nutrition Facts : Calories 225, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 101 milligrams, Sodium 309 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 20 grams
SMOKED TROUT RILLETTES WITH RADISHES AND CELERY
Provided by Molly Stevens
Categories Appetizer No-Cook Christmas Quick & Easy New Year's Eve Seafood Trout Celery Radish Winter Christmas Eve Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Mix mascarpone, green onion, chopped dill, and 1 1/2 tablespoons lemon juice in small bowl. Add trout and stir gently to blend. Season to taste with salt, pepper, and more lemon juice, if desired. Transfer mixture to small serving bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before serving.
- Place bowl with rillettes on platter; surround with crackers, bread slices, radishes, and celery stalks and serve.
- WHAT TO DRINK:
- An oak-aged white wine with grapefruit notes and toasty flavors, like the Rudd 2005 Sauvignon Blanc (Napa Valley, $35), plays well with the smoked trout and radishes.
- *An Italian cream cheese; sold at many supermarkets and at Italian markets.
SMOKED TROUT AND BEET SALAD WITH PINK CAVIAR
This pretty winter salad gets an upgrade with a garnish of trout roe, sometimes known as pink caviar. Salmon roe is an option, too, as is a dab of relatively inexpensive paddlefish caviar. Make the salad as a first course composed on individual plates, or, for a stand-up cocktail affair, serve a small amount of the mixture spooned into the sturdy red leaves.
Provided by David Tanis
Categories dinner, finger foods, salads and dressings, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make the vinaigrette: Put shallots, mustard, lemon zest and vinegars in a small bowl and stir together. Season with salt and pepper. Leave for 5 minutes to macerate, then whisk in oil. Set aside.
- Prepare the salad: Scrub beets, then simmer in abundant salted water until tender when pierced with a skewer, 20 to 25 minutes. Drain and cool slightly. When beets are still somewhat warm, rub off and discard skins. Trim any rough bits with a paring knife.
- Cut beets into half-moon slices, 1/4-inch thick, and place in a medium bowl. Add celery slices. Season with salt and pepper and dress with half the vinaigrette. Toss well with your hands to coat.
- Arrange salad leaves on individual plates, then distribute beet mixture. Break smoked trout fillets into rough 1-inch pieces and arrange over beets. Scatter a few radish slices over each salad. Add some chopped egg, if using. Sprinkle lightly with salt and drizzle with remaining vinaigrette.
- Top each salad with a generous teaspoon of trout roe and sprinkle with chives and dill sprigs.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 443 milligrams, Sugar 9 grams, TransFat 0 grams
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- In a large pot, melt the butter over moderately low heat. Add the celery, the chopped scallion bulbs, and the garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
- Add the potatoes, wine, water, broth, thyme, bay leaf, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.
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