Best Johnny Cakes With Horseradish Creme Fraiche And Smoked Trout Recipes

Hot Smoked Trout image

Provided by Alton Brown

Time P1DT6h30m

Yield 2 pounds smoked trout

Number Of Ingredients 3

1/2 cup kosher salt
1 quart water
2 pounds trout filets, 3 to 5 ounces each, skin on, pin bones removed

Steps:

Combine the salt and water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate for 3 hours.
Remove the trout from the brine, rinse thoroughly, and pat dry. Place the trout, skin side down onto a cooling rack set in a half sheet pan. Dry in the refrigerator 21 to 24 hours or until the skin becomes shiny and somewhat tacky to the touch.
The next day, turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Place the trout onto smoking racks, skin side down, separating them by at least 1/4-inch and place into a smoker. Adjust heat as needed and cook for 2 1/2 to 3 hours or until the fish is, cooked through, has darkened in color, and has the desired level of smoke flavor.
Serve with a green salad, incorporate into a dip or eat as an appetizer. Refrigerate unused portions in an airtight container for up to a week or vacuum seal and refrigerate for up to a month.

Smoked Trout Canapes with Creme-Fraiche and Herb Sauce for Two image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 10

1/2 cup creme fraiche
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon snipped fresh dill, plus some fronds, for garnish
1 teaspoon snipped chives
1 teaspoon chopped fresh tarragon leaves
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon freshly squeezed lemon juice
Salt and freshly ground black pepper
4 squares mini-pumpernickel bread
4 ounces smoked trout, bones removed

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.

Johnny Griddle Cakes image

Provided by Bobby Flay

Categories main-dish

Time 35m

Yield 4 to 8 servings

Number Of Ingredients 9

1 cup all-purpose flour
1/2 cup plus 1 tablespoon fine yellow or white cornmeal
2 tablespoons granulated sugar
1 tablespoon baking powder
2 teaspoons kosher salt
3/4 cup whole milk
2 teaspoons clover honey
2 large eggs, separated
2 tablespoons unsalted butter, melted and cooled, plus 1/4 cup more for frying

Steps:

Preheat the oven to 300 degrees F.
Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, honey and egg yolks together in another medium bowl until combined. Whisk the egg whites in another medium bowl until stiff peaks form.
Add the milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, and then 2 tablespoons of the melted butter. Mix until the batter is just smooth and let rest for 10 minutes.
Heat a large nonstick saute pan, cast-iron pan or griddle over medium-high heat. Brush the pan with some of the remaining melted butter. Spoon 2 heaping tablespoons of the batter onto the pan for each johnny griddle cake. Spread the batter slightly just to even out the top using a small offset spatula. Cook until lightly golden brown on each side, about 1 minute 30 seconds per side. Transfer to a baking sheet and keep warm in the oven until ready to serve.