Best Smoked Trout Salad Cucumber And Roasted Pepper Sandwich Recipes

SMOKED TROUT WITH CELERY SALAD

Smoked Trout With Celery Salad image

Provided by Amanda Hesser

Categories dinner, weekday, salads and dressings, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 small red onion, thinly sliced
Kosher salt
1 celery heart, sliced diagonally very thin
Inner leaves from a head of soft green lettuce, pulled into large pieces (about 3 cups)
1 tablespoon fresh lemon juice
3 tablespoons extra virgin olive oil
1/2 cup sour cream
3 tablespoons horseradish
2 teaspoons capers (preferably salt cured), coarsely chopped
Freshly ground black pepper
4 smoked trout fillets

Steps:

Place onion in a small bowl and toss with 1/2 teaspoon salt.Let sit for 10 minutes, then rinse and dry on paper towels. In a large bowl,mix onion with celery and lettuce.Sprinkle with lemon juice and oil,season with salt,and toss until ingredients are lightly slicked with oil.
In a small bowl,whisk together sour cream,horseradish and capers.Season with salt and pepper.Lay a trout fillet on each of four plates.Dab a little sauce on each.Arrange a mound of salad next to each fillet and serve,passing remaining horseradish sauce separately.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 661 milligrams, Sugar 3 grams, TransFat 0 grams

SMOKED TROUT PATE ON TOASTED BAGUETTE

Smoked Trout Pate on Toasted Baguette image

Fresh chives and shallot give this cream cheese-based dip a subtle bite.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 10m

Yield Makes 1 cup

Number Of Ingredients 7

Ingredients

4 ounces room-temperature cream cheese (1/2 cup)
2 tablespoons minced shallot
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh chives
2 1/2 ounces flaked smoked trout
Kosher salt
Toasted baguette slices

Steps:

Beat cream cheese, shallot, lemon juice, and chives until smooth. Fold in trout and season with salt. Serve immediately with baguette slices (or refrigerate up to 2 days).