Best Smoked Trout Potato Wedges Recipes

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SMOKED TROUT CROQUETTES



Smoked Trout Croquettes image

These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey, salty, and crispy finger food a cocktail party needs. But for easier hosting, the croquettes can be formed up to two days ahead of time before cooking.

Provided by Anna Stockwell

Categories     Appetizer     Trout     Potato     Butter     Parmesan     Chive     Horseradish     Egg     Mozzarella     Lemon     Deep-Fry     Hors D'Oeuvre     Fish     Christmas     Christmas Eve     New Year's Eve     Entertaining     Cocktail Party

Yield Makes about 60

Number Of Ingredients 13

6 medium russet potatoes (about 2 1/2 lb. total), peeled, quartered
Kosher salt
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1 oz. Parmesan, finely grated (about 1/4 cup)
1/4 cup chopped chives
2 Tbsp. prepared horseradish
1/2 tsp. freshly ground black pepper
4 large eggs, lightly beaten, divided
8 oz. smoked trout, skin and any large pin bones removed, shredded
2 oz. low-moisture mozzarella, coarsely grated (about 1/2 cup)
2 cups panko (Japanese breadcrumbs)
Canola or vegetable oil (for frying; about 6 cups)
Lemon wedges (for serving)

Steps:

  • Cover potatoes with cold salted water in a large pot. Bring to a boil over medium, covered, then reduce heat as needed to maintain a simmer until potatoes are tender, 20-30 minutes. Drain and transfer to a large bowl.
  • Mash warm potatoes with butter, then stir in Parmesan, chives, horseradish, pepper, 2 beaten eggs, and 1/2 tsp. salt until smooth. Fold in trout and mozzarella. Form potato mixture into about 60 round croquettes (about 2 Tbsp. each).
  • Place remaining 2 beaten eggs in a shallow bowl. Place panko in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in panko to coat. Transfer to a parchment-lined rimmed baking sheet. Repeat with remaining croquettes.
  • Pour oil into a large pot to a depth of 4". Heat over medium-high until it sizzles when you toss in a pinch of panko or a deep-fry thermometer registers 350°. Working in batches, fry croquettes, turning occasionally, until golden brown, 4-5 minutes per batch. Transfer to paper towels to drain; season with salt. Serve immediately with lemon wedges alongside.
  • Do Ahead: Croquettes can be formed and coated 2 days ahead. Cover and chill on baking sheet.

SMOKED TROUT AND POTATO SALAD



Smoked Trout and Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

1/2 small red onion, thinly sliced
1 pound red-skinned potatoes, cut into 1-inch chunks
Kosher salt
1/4 cup creme fraeche or sour cream
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons grainy mustard
3 tablespoons chopped fresh dill
1/2 small English cucumber, halved lengthwise and thinly sliced
Freshly ground pepper
1 large bunch watercress, stems trimmed
12 ounces smoked trout, skin removed
Pumpernickel bread and/or pickled beets, for serving (optional)

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

POTATO WAFFLES WITH SMOKED TROUT



Potato Waffles With Smoked Trout image

These savory waffles were inspired by the Solomon Gundy waffles at M. Wells Steakhouse in Long Island City, Queens. It starts with a mashed potato waffle batter, which is baked in a waffle iron until very crisp around the edges. They are then opulently topped with crème fraiche (or sour cream), smoked trout and trout or salmon roe. If you can't find smoked trout, smoked salmon makes a fine substitute. Or try them topped with scrambled or fried eggs. Potato waffles make a terrific savory brunch dish, a light supper, or appetizer before a dinner party - they are unexpected in a festive, delightful way.

Provided by Melissa Clark

Categories     breakfast, dinner, appetizer, main course

Time 1h

Yield 8 waffles

Number Of Ingredients 15

2 medium Yukon Gold potatoes (14 ounces), peeled and cut into 1-inch cubes
Coarse salt
1 cup whole milk
3 grams active dry yeast (1 teaspoon)
5 grams granulated sugar (1 teaspoon)
250 grams all-purpose flour (2 cups)
5 grams baking soda (1 teaspoon)
7 grams baking powder (1 1/2 teaspoons)
2 large eggs, separated
1 cup sour cream
8 tablespoons (1 stick) unsalted butter, melted, plus more for waffle iron
Crème fraîche or more sour cream, for serving
6 ounces smoked trout, for serving
2 ounces trout or salmon roe, for serving
Lemon wedges, for serving

Steps:

  • Boil potatoes in a medium saucepan of salted water until tender, about 8 minutes. Drain, mash with a fork or potato masher and let cool.
  • Heat milk in a small saucepan or the microwave until warm to the touch but not hot. Sprinkle in yeast and sugar and let sit until foamy, about 5 minutes.
  • Stir together flour, baking soda, baking powder and 1 1/2 teaspoons salt. In a separate large bowl, whisk egg yolks, sour cream and butter. Whisk milk mixture into egg mixture, then add dry ingredients. Stir in mashed potatoes. Let batter sit for 30 minutes at room temperature.
  • In bowl of a standing mixer, beat egg whites on high speed until stiff. Fold into batter.
  • Heat waffle iron. Using a pastry brush or paper towel, lightly coat iron with melted butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.
  • Serve warm topped with crème fraîche, smoked trout pieces and salmon roe, with lemon wedges on the side.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 12 grams, Sodium 394 milligrams, Sugar 3 grams, TransFat 0 grams

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