Smoked Trout With Lemon Chive Sauce Recipes

Steps:

• For the sauce: In a small bowl combine the creme fraiche, herbs, lemon zest and juice, salt, and pepper.
• Assemble the canapes: Dab a teaspoon or of creme fraiche sauce on 1 side of the pumpernickel slices. Place 1 or 2 large flakes or chunks of trout on each, and top with a small dollop of crème fraiche sauce. Garnish each canape with a frond of dill, and serve.

Steps:

• Mix 3 tablespoons butter, the lemon zest, juice, shallots and 2 tablespoons chives until well combined. Place the butter onto a small piece of plastic wrap and, using both ends of the plastic wrap, spin it around to make a cylinder. Chill for at least 30 minutes.
• Using needle nose tweezers, remove all the bones from the trout. Melt the remaining 2 tablespoons butter over moderate heat in a large nonstick skillet. Sprinkle the trout with salt and pepper. Place the fish skin-side down and cook until golden brown, 3 to 4 minutes. Flip and cook for another 3 minutes. Using a sharp paring knife, slide the knife into the thickest part of the fish. If you don't feel any resistance, your fish is done. Transfer the fish to serving plates, top with butter and garnish with the remaining chives.
• BYOC: The beauty of this butter is you can make it anything you want. Why not try limes and chiles, lemon and mint, rosemary, thyme and sage? Anything goes when you are in the kitchen.

Steps:

• Place crumbled trout and softened cream cheese in a bowl. Add lemon juice, dill, chives, capers, horseradish, black pepper, salt, and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer. Transfer to a ramekin; wrap with plastic wrap. Refrigerate for 2 or 3 hours before serving to let flavors develop.

Steps:

• In a small bowl whisk together sour cream and peppercorns. Sauce may be made 1 day ahead and chilled, covered.
• In a blender purée chives with oil and salt until smooth. Pour purée through a fine sieve into a bowl, pressing on solids, and discard solids. Chive oil may be made 1 day ahead and chilled, covered. Bring chive oil to room temperature before proceeding. Whisk lemon juice into chive oil and season with pepper.
• In a bowl toss mesclun with just enough vinaigrette to coat and season with salt and pepper. On each of 6 chilled plates decoratively layer mesclun and mackerel in small mounds and drizzle with some remaining vinaigrette. On each plate decoratively arrange salmon with a dollop of sauce and 1 lemon wedge, and a wedge of mousse and some toasts.