Best Smoked Trout Canapes With Caper Butter Recipes

Smoked Trout Canapes image

Provided by Chef mariajane

Categories < 30 Mins

Time 20m

Yield 48 hor dóeuvres

Number Of Ingredients 8

1 tablespoon dry mustard
8 ounces radishes, about 1 bunch, minced
1 tablespoon cider vinegar
1 teaspoon granulated sugar
1/4 teaspoon salt
4 zucchini
8 ounces smoked trout
1/4 cup chopped chives

Steps:

In a bowl, combine mustard powder, radishes, vinegar, sugar and salt. Set aside.
Slice each zucchini into 12 rounds and arrange on platter.
Break smoked trout into 1-inch pieces and arrange on top of zucchini slices. Top each with 1/2 teaspoons of the radish mixture; sprinkle with chopped chives.

Nutrition Facts : Calories 13.9, Fat 0.5, SaturatedFat 0.1, Cholesterol 3.5, Sodium 18.8, Carbohydrate 0.9, Fiber 0.3, Sugar 0.5, Protein 1.6

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.

Smoked Trout Canapes image

Yield Makes about 36 canapés

Number Of Ingredients 7

1/2 pound smoked trout fillets (available at specialty foods shops and some fish markets), picked over and flaked
1/2 cup plain yogurt, drained in a fine sieve for 1 hour
1/4 cup mayonnaise
1 teaspoon fresh lemon juice
1 tablespoon minced fresh dill plus dill sprigs for garnish
1 tablespoon minced onion, patted dry
12 slices of pumpernickel bread, each slice cut decoratively into 2-inch shapes

Steps:

In a food processor purée the trout, the yogurt, the mayonnaise, the lemon juice, the minced dill, the onion, and salt and pepper to taste until the mixture is smooth. The trout mixture may be made 1 day in advance and kept covered and chilled. On each piece of bread spread a scant teaspoon of the mixture, mounding it, and garnish each canapés with a dill sprig.

Butterflied Trout in Lemon Caper Butter image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

4 butterflied whole trout
Salt and freshly ground black pepper
Flour, for dredging
Olive oil, for sauteeing
2 tablespoons butter, plus 1 tablespoon
2 lemons, supremed and cut into 1/2-inch pieces
1 tablespoon capers
Toasted Croutons, recipe follows
1/4 cup dry white wine
1 teaspoon lemon juice
1/4 cup chopped parsley leaves
3 tablespoons olive oil
4 (1/2-inch thick) slices white bread, crusts removed and cut into 1/4-inch cubes
Salt and freshly ground black pepper

Steps:

Lay out the trout so the skin side is down. Open the flesh like a book. With a sharp knife, carefully cut out the backbone, making sure to keep the fillets attached at the head and the tail. Season both sides of the trout with salt and pepper.
Lightly dredge both sides of the trout with flour, shaking off any excess. Heat a large saute pan over high heat. When the pan is hot, add enough olive oil to lightly coat the bottom of the pan. Heat the oil until it shimmers when swirled. Carefully add the trout, flesh-side down, starting at the tail and laying away from you towards the head. You may need to cook the trout in batches. Cook until golden brown on both sides, about 2 to 3 minutes per side. Remove to a platter and keep warm.
Once the trout is all cooked, return the pan to medium-high heat and remove all but 1 tablespoon of the oil. Add 2 tablespoons of the butter and cook just until it begins to brown and smell nutty, about 3 minutes. Add the capers, lemons, croutons, white wine, and lemon juice and cook, stirring, for 2 minutes. Add the remaining tablespoon of butter and remove from the heat. Stir in the parsley and pour over the trout.
Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the bread cubes and cook, stirring, until toasted and golden brown, about 10 minutes. Season with salt and pepper. Remove from the heat and cool.