Best Smoked Trout Salad With Fennel Apple Beetroot Recipes

SMOKED TROUT SALAD WITH FENNEL, APPLE & BEETROOT

Smoked trout salad with fennel, apple & beetroot image

Delicate hot-smoked fish is perfectly complemented with crisp apple and aniseed flavours - a great light bite

Provided by Good Food team

Time 15m

Number Of Ingredients 8

Ingredients

½ small fennel bulb, trimmed and thinly sliced
1 green-skinned apple, cored, quartered and sliced
4 spring onions, sliced on the diagonal
100g baby beetroot in mild vinegar, drained and quartered
140g skinless hot-smoked trout fillets
small bunch dill, fronds removed
2tbsp low-fat natural yogurt
1tsp horseradish sauce

Steps:

Put the fennel in a shallow serving dish and scatter over the apple, spring onions and beetroots. Flake the trout into chunky pieces and arrange on top. Sprinkle with half the dill fronds. Finely chop the remaining fronds and reserve.
Mix the yogurt and horseradish with 1 tbsp cold water, then stir in the reserved dill. Pour half the dressing over the salad and toss very lightly. Spoon over the remaining dressing and serve.

Nutrition Facts : Calories 183 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium

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.