Best Smoked Trout Salad With Fennel Apple Beetroot Recipes

SMOKED TROUT, WATERCRESS AND APPLE SALAD WITH CREAMY HORSERADISH DRESSING

Smoked Trout, Watercress and Apple Salad with Creamy Horseradish Dressing image

Categories Salad Milk/Cream Fish Fruit No-Cook Rosh Hashanah/Yom Kippur Horseradish Apple Trout Fall Watercress Dill Bon Appétit

Yield Serves 6

Number Of Ingredients 12

Ingredients

1 cup whipping cream
1/3 cup prepared horseradish
4 tablespoons olive oil
2 tablespoons plus 2 teaspoons apple cider vinegar
2 teaspoons finely chopped fresh dill
1/8 teaspoon cayenne pepper
6 cups trimmed watercress sprigs (about 2 large bunches)
1/2 cup very thinly sliced red onion
2 red apples, cored, thinly sliced
smoked trout or smoked whitefish chubs,* coarsely flaked
Fresh dill sprigs (optional)
*Smoked trout and smoked whitefish chubs are available at specialty foods stores and at some delicatessens and supermarkets

Steps:

Whisk cream, horseradish, 2 tablespoons oil, 2 tablespoons vinegar, chopped dill and cayenne in small bowl to blend. Season to taste with salt and pepper. Place watercress in large bowl. Add 1/3 cup cream dressing, 2 tablespoons oil and 2 teaspoons vinegar and toss to coat. Season to taste with salt and pepper. Mound watercress in center of each of 6 plates. Top with sliced onion. Fan apple slices atop salad. Top with trout. Spoon dressing over. Garnish with dill sprigs, if desired, and serve.

SMOKED TROUT MOUSSE WITH APPLE-FENNEL SALAD

Smoked Trout Mousse with Apple-Fennel Salad image

At the winery, we are always looking for enticing finger foods that our guests can enjoy comfortably with a glass of wine in hand. This hors d'oeuvre from Memphis chef Wally Joe, devised at the 2004 Workshop, passes that test. Piped or spooned onto endive leaves, the mousse makes an easily passed hors d'oeuvre. The mousse's creamy texture and smoky notes find an echo in our Napa Valley Chardonnay, and the apple garnish provides another aromatic link.

Yield serves 8

Number Of Ingredients 15

Ingredients

1 skinless smoked trout fillet, about 1/4 pound
1/4 cup crème fraîche
1/4 cup heavy cream
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon prepared horseradish
1 tablespoon thinly sliced fresh chives
Freshly ground black pepper
1/2 small tart apple, such as Granny Smith, peeled and cut into 1/4-inch dice
1/4 small fennel bulb, cored, cut into 1/4-inch dice
1 1/2 teaspoons chopped fennel fronds, plus more whole fronds for garnish
1 tablespoon extra-virgin olive oil
1 teaspoon cider vinegar
1 teaspoon honey
Kosher salt
2 dozen Belgian endive leaves

Steps:

For the mousse: By hand, break the trout into flakes, removing any bones. In a food processor, puree the trout, crème fraîche, cream, lemon juice, and horseradish until smooth, about 2 minutes. Transfer to a bowl, stir in the chives and several grinds of pepper, then refrigerate until the mixture is firm enough to pipe through a pastry bag, about 30 minutes.
For the salad: In a small bowl, combine the apple, fennel, chopped fennel fronds, olive oil, vinegar, honey, and a pinch of salt. Toss well.
If necessary, trim the base of the endive leaves so each leaf is no longer than 3 inches.
Using a pastry bag fitted with a 1/2-inch plain tip, pipe about 2 teaspoons of mousse onto each endive leaf. Alternatively, use a spoon to place about 2 teaspoons of the mousse on each leaf. Top with a small spoonful of the apple-fennel salad. Garnish each filled leaf with a small fennel frond.
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another creamy, barrel-aged Chardonnay.

SMOKED TROUT AND BEET SALAD WITH PINK CAVIAR

Smoked Trout and Beet Salad With Pink Caviar image

This pretty winter salad gets an upgrade with a garnish of trout roe, sometimes known as pink caviar. Salmon roe is an option, too, as is a dab of relatively inexpensive paddlefish caviar. Make the salad as a first course composed on individual plates, or, for a stand-up cocktail affair, serve a small amount of the mixture spooned into the sturdy red leaves.

Provided by David Tanis

Categories dinner, finger foods, salads and dressings, appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 small shallot, finely diced
1 teaspoon Dijon mustard
1/2 teaspoon grated lemon zest
2 tablespoons rice vinegar
1 tablespoon sherry vinegar
Salt and pepper
3 tablespoons extra-virgin olive oil
1 1/2 pounds medium yellow beets
2 tender celery stalks, thinly sliced (about 1 cup)
Salt and pepper
Radicchio, Treviso or red endive leaves
5 ounces smoked trout fillets, or more if desired
4 red radishes, very thinly sliced
1 hard-boiled egg, finely chopped (optional)
2 ounces trout roe, salmon roe or paddlefish caviar (about 3 tablespoons)
2 tablespoons snipped chives
Dill sprigs, for garnish

Steps:

Make the vinaigrette: Put shallots, mustard, lemon zest and vinegars in a small bowl and stir together. Season with salt and pepper. Leave for 5 minutes to macerate, then whisk in oil. Set aside.
Prepare the salad: Scrub beets, then simmer in abundant salted water until tender when pierced with a skewer, 20 to 25 minutes. Drain and cool slightly. When beets are still somewhat warm, rub off and discard skins. Trim any rough bits with a paring knife.
Cut beets into half-moon slices, 1/4-inch thick, and place in a medium bowl. Add celery slices. Season with salt and pepper and dress with half the vinaigrette. Toss well with your hands to coat.
Arrange salad leaves on individual plates, then distribute beet mixture. Break smoked trout fillets into rough 1-inch pieces and arrange over beets. Scatter a few radish slices over each salad. Add some chopped egg, if using. Sprinkle lightly with salt and drizzle with remaining vinaigrette.
Top each salad with a generous teaspoon of trout roe and sprinkle with chives and dill sprigs.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 443 milligrams, Sugar 9 grams, TransFat 0 grams