Best Smoked Trout Stone Ground Mustard Pickled Onions Flatbread Recipes

Smoked Trout and Pickled Onions on Toast image

Provided by Martha Stewart

Yield Makes 12

Number Of Ingredients 6

4 tablespoons creme fraiche
12 toasted pumpernickel triangles (from 6 slices)
3 ounces flaked smoked trout
1/4 cup very thinly sliced jarred pickled onions
Fresh dill, for garnish
Freshly ground pepper

Steps:

Dollop 1 teaspoon creme fraiche onto each triangle. Divide trout and onions among the triangles. Garnish with dill. Season with pepper; serve.

Smoked Trout, Crème Fraîche & Pickled Onion image

Provided by Bon Appétit Test Kitchen

Yield Makes 12 servings

Number Of Ingredients 11

1/4 cup thinly sliced red onions
1/4 cup red wine vinegar
1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 cup hot water
12 slices pumpernickel bread
1 teaspoon lemon zest
1/4 teaspoon freshly ground black pepper
1/2 cup crème fraîche
12 ounces smoked trout
Chervil or dill

Steps:

Combine onions, vinegar, sugar, and kosher salt with 1/4 cup hot water in a bowl; let pickle for 30 minutes.
Grill bread slices.
Combine lemon zest, freshly ground black pepper, and crème fraîche in a bowl.
Spoon crème fraîche mixture onto toasts. Top each with about 1 ounce smoked trout and a few slices drained pickled onions.
Garnish with chervil or dill.

Flatbread with Smoked Trout, Radishes, and Herbs image

Provided by Dave Muller

Yield 8 servings

Number Of Ingredients 11

3 cups plain whole-milk yogurt
Vegetable oil (for grill)
1/2 Garlic-Herb Naan or 1 pound store-bought pizza dough, room temperature, halved
2 (5-ounce packages) smoked trout, coarsely flaked
4 radishes, trimmed, thinly sliced on a mandoline
1/4 cup coarsely chopped dill
2 tablespoons sliced chives
Flaky sea salt
Freshly ground black pepper
Lemon wedges (for serving)
Cheesecloth

Steps:

Line a fine-mesh sieve with cheesecloth and set over a medium bowl. Place yogurt in sieve, cover with plastic wrap, and let drain in refrigerator at least 1 day and up to 2 days if you want it slightly thicker. Discard excess liquid. (Or skip this step entirely and use 1 1/2 cups store-bought labneh instead.)
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate. Working with 1 piece of dough at a time, gently stretch to about a 10x8" oval. Grill over direct heat, turning and rotating as needed, until bread is stiff and both sides are lightly charred, about 3 minutes total. Move to indirect heat to keep warm while you grill remaining piece of dough.
Transfer both flatbreads to a work surface and spread drained yogurt over. Top with trout, radishes, dill, and chives. Sprinkle with salt and pepper and serve with lemon wedges for squeezing over.
Yogurt can be drained 1 week ahead. Cover and chill.

Smoked Trout Dip with Pickled Veggies and Quail Eggs image

Provided by Antonia Lofaso

Categories appetizer

Time 2h35m

Yield 4 servings

Number Of Ingredients 19

1 pound whole ocean trout, no bones (skin on is fine)
1/3 cup olive oil, plus more for drizzling fish
Kosher salt and freshly ground black pepper
Juice of 1 lemon
1/2 cup sour cream
1/4 cup chopped fresh chives
1/4 cup chopped fresh dill
20 haricots verts, cut on a bias 1/2-inch-long
2 shallots, shaved on a mandoline about 1/4-inch-thick
1/4 head cauliflower, cut into baby florets
2 cups red wine vinegar
2 tablespoons sugar
Kosher salt
8 quail eggs
4 pieces ciabatta, toasted aggressively on the grill on both sides
1 clove garlic
Flaked sea salt, such as Maldon
Good finishing oil, for drizzling
4 sprigs fresh dill

Steps:

Preheat a smoker to medium heat (per manufacturer's directions) and add the wood chips.
For the trout dip: In a perforated half-200 or 2-inch deep pan, rub the fish with the oil and sprinkle with salt and pepper. Put the fish into the smoker and allow to smoke for about 15 minutes. Remove and let cool, then pick flesh into large pieces.
Mix the smoked trout with the lemon juice, olive oil, sour cream, chives and dill. Season with salt and set aside.
For the pickled veggies: Put the haricots, shallots and cauliflower florets in their own bowls. Heat the vinegar and sugar and a pinch of kosher salt in a small saucepan over medium heat until it comes to a boil. Stir, then pour over all the veggies individually until fully covered. Allow to cool completely to room temperature.
Bring one quart water to a boil in a small saucepan. Drop the quail eggs into the water and simmer for 2 minutes. Put directly into an ice bath. Peel when cooled, then quarter into wedges and reserve.
Rub the toasted bread with the garlic and sprinkle with the flaked sea salt. Drizzle with the finishing oil. Slice the bread into 1-inch-thick planks.
Add the trout dip to a serving bowl and top with the pickled veggies and quail egg and garnish with the dill. Serve with the bread.