Best Smoked Trout Dip With Pickled Veggies And Quail Eggs Recipes

Smoked Trout Dip image

Provided by Robert Irvine : Food Network

Time 10m

Yield 1 pound

Number Of Ingredients 9

1 pound fresh local boneless trout fillets, smoked
1/4 cup mayonnaise
2 tablespoons sour cream
1 teaspoon chopped fresh parsley
1 teaspoon seafood seasoning, such as Old Bay
1/2 teaspoon ground white pepper
2 tablespoons lemon juice
1 tablespoon chopped fresh chives
Crostini, for serving

Steps:

With gloved hands, flake the fish into a bowl, removing the skin as you go. Add the mayonnaise, sour cream, parsley, seafood seasoning and pepper, and mix gently. Add the lemon juice and toss once again to mix. Plate in a terrine and sprinkle with the chopped chives as garnish. Serve with crostini.

Smoked Trout Dip image

Provided by Food Network Kitchen

Categories appetizer

Time 1h15m

Yield Eight 1/4-cup servings

Number Of Ingredients 9

1 boneless smoked trout, (about 8 ounces)
1/2 cup cream cheese, softened
1/2 cup sour cream
1 tablespoon prepared horseradish
1 tablespoon minced red onion
1 tablespoon minced flat-leaf parsley
1/2 lemon, juiced
4 ribs celery, cut into sticks
1 endive, separated into leaves

Steps:

Discard the head, and skin and flake the trout fillets. Puree the cream cheese, sour cream, and horseradish in a mini food processor. Add the fish and pulse to a make a smooth dip. Transfer to a bowl and stir in the onion and parsley, and the lemon juice, to taste. Refrigerate until firm, about 1 hour. Serve with celery or endive leaves.

Nutrition Facts : Calories 157 calorie, Fat 11 grams, SaturatedFat 5 grams, Carbohydrate 5 grams, Fiber 2.5 grams, Protein 10 grams

Smoked Trout Devilled Eggs image

Provided by Food Network

Time 2h

Yield 12 servings

Number Of Ingredients 13

6 large eggs
2 tablespoons brown sugar
1 tablespoon granulated sugar
2 tablespoons sea salt, plus additional as needed
1 teaspoon ancho chili powder
1 teaspoon garlic powder
Four 6-ounce trout fillets
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
Freshly ground black pepper
1 tablespoon chopped fresh chives
1 ounce trout roe
1 bunch fresh dill, snipped into fronds

Steps:

Place eggs in a pot and cover with water. Bring water to boil, turn heat off, cover and let sit for 12 minutes. Peel eggs and allow to cool to room temperature. Slice eggs in half lengthwise. Remove yolks and place in a large bowl. Set aside in the refrigerator.
Meanwhile, brine the trout. Add brown sugar, granulated sugar, sea salt, ancho chili powder, garlic powder and 3 cups water to a medium pot. Bring to a boil and cook until sugar is dissolved. Remove from heat and cool mixture. Add trout fillets to the brine and allow to brine for 20 minutes to 2 hours.
Remove trout from brine and pat dry. Heat a smoker according to the manufacturer's instructions (we used apple wood). Smoke trout until cooked through and flaky, 20 to 30 minutes. Allow to cool, then flake and set aside.
Add flaked trout, mayonnaise and mustard to the bowl with the yolks. Season with salt and pepper. Fold in chives. Transfer mixture to a pastry bag with a medium tip and fill the scooped-out whites. Garnish with trout roe and fresh dill.