Best Smoked Trout With Crackers And A Lemon Dill Mayonnaise Recipes

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SMOKED TROUT, LEMON & FENNEL PASTA



Smoked Trout, Lemon & Fennel Pasta image

Make and share this Smoked Trout, Lemon & Fennel Pasta recipe from Food.com.

Provided by Moor Driver

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

400 g orecchiette
2 fennel bulbs, finely chopped
1 tablespoon olive oil
1 tablespoon capers, rinsed
1/2 lemon
200 g trout fillets (hot smoked)
fresh parsley, a handful chopped (flatleaf)

Steps:

  • Cook pasta in boiling water according to pack instructions, drain.
  • Heat 1 Tbsp olive oil in a frying pan over medium-low heat, add the fennel and cook for 3-4 minutes, stirring occasionally until softened.
  • Add capers and the zest and juice from the lemon half. Flake the smoked trout and add to the pan. Add most of the parsley to the pan and the fronds from the fennel. Stir to combine, heat through and season to taste.
  • Gently toss the trout mixture through the pasta and sprinkle with remaining parsley.

Nutrition Facts : Calories 513.7, Fat 8.5, SaturatedFat 1.3, Cholesterol 29, Sodium 156.8, Carbohydrate 84, Fiber 7.1, Sugar 2.9, Protein 25

SMOKED TROUT



Smoked Trout image

I came across this recipe while looking for new ways to use my new smoker/grill and can't wait to try this - perfect for a large dinner party - this serves 20 people but I think it can be cut in half easily if using small trout. This recipe calls for Salmon Trout (10-12 pounds) but 10 (8-10 ounce) trout can be substituted very easily adjusting the brining and cooking time. Both cooking/brining times are indicated for the larger and smaller fish. Brining time is included in the prep time, while smoking time is in the cooking times. Recipe source: Bon Appetit (February 1981)

Provided by ellie_

Categories     Trout

Time P3DT2h

Yield 20 serving(s)

Number Of Ingredients 32

2 onions, unpeeled and quartered
2 bunches dill (or 2 tablespoons dried dill)
2 bunches parsley (about 1 cup)
6 garlic cloves, unpeeled
3 shallots, unpeeled
1 (4 inch) ginger, unpeeled
1 1/4 cups soy sauce
1 cup wine (red or white)
1/2 cup brown sugar
2 tablespoons kosher salt (or other coarse salt)
2 tablespoons onion powder
4 cloves
3 bay leaves
1 teaspoon garlic powder
1/4 teaspoon mace
1 samon trout, 10-12 pounds (or 10 (8-10 ounce)
5 lbs hickory chips (or other wood chips)
charcoal, briquets
cooking spray or vegetable oil
2 heads lettuce
2 onions
3 eggs
1/4 cup capers, drained
3 lemons
3 tablespoons dill (or 1 tablespoon dried dill)
1 tablespoon green peppercorn, drained and crushed
1 teaspoon onion powder
1 dash ground red pepper
1 dash mace
2 cups sour cream
1/2 cup grated fresh horseradish
paprika, garnish

Steps:

  • To make the brine: combine first 6 ingredients (onions - ginger) in a food processor and puree. Pour into a dish or pan that is large enough to hold the fish. Add remaining brine ingredients (soy sauce - mace) and stir to combine. Stir in cold water (about 2 cups). Add fish to mixture and enough water to cover fish. If using large salmon fish refrigerate for 2-3 days, if using small fish refrigerate for 1 day.
  • Soak hickory chips overnight in water.
  • To prepare smoker/barbecue: prepare barbecue by heaping briquets on one side of the grill (about 30 for a large grill). Ignite and burn until coals glow and gray ash forms.
  • Set drip pans opposite briquets.
  • Remove fish from brine and wipe dry.
  • Pile hickory chips over briquets. Set top grill in place and coals side over drip pan with vegetable oil or spray with Pam.
  • Set fish over drip pan and cover barbecue, leaving 1-2 vents open to allow smoke to escape.
  • Smoke fish until fish flakes with a fork about 8 minutes per pound. For the large salmon trout it can take up to 2 hours but if using small fish about 45-60 minutes. You will most likely need to add coals if briquets begin to burn down.
  • Transfer fish to a large platter and let cool. Cover and refrigerate until 1 hour before serving.
  • To make garnish: separate lettuce carefully using only those that form a cup. Chop onions and place in paper towel lined sieve to dry slightly. Place eggs in a saucepan and cover with cold water and then bring to a boil and let them boil 1 minute. Turn off heat and let stand 5 minutes. Cool under cold running water, and then peel, chop and set aside.
  • To serve: surround fish with lettuce cups alternately filled with onion, egg, caper and lemon wedges. Pass the horseradish sauce separately.
  • To make the horseradish sauce: Combine first five ingredients (dill - mace) and mix well. Stir in the sour cream and horseradish. Transfer to a gravy sauce boat and cover and refrigerate. Sprinkle with paprika before serving.

Nutrition Facts : Calories 140.1, Fat 6.3, SaturatedFat 3.4, Cholesterol 46.4, Sodium 1797.7, Carbohydrate 14.7, Fiber 1.9, Sugar 7.4, Protein 6.5

CRACKERS WITH SMOKED TROUT



Crackers with Smoked Trout image

This no-cook appetizer comes together in a few minutes, but is full of flavor - the smokiness of the trout goes particularly well with baba ghanoush, a dip made from charred eggplant.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 1 to 2 servings

Number Of Ingredients 6

1 red onion, thinly sliced
3 tablespoons white vinegar
Baba ghanoush
Water crackers
Diced Persian cucumbers
Tinned smoked trout

Steps:

  • In a bowl, toss the red onion with the vinegar and let sit 30 minutes.
  • Spread the baba ghanoush on the crackers and arrange on a serving platter. Top with some cucumbers, smoked trout and pickled red onion.

SMOKED TROUT WITH CRACKERS AND A LEMON DILL MAYONNAISE



Smoked Trout With Crackers and a Lemon Dill Mayonnaise image

Make and share this Smoked Trout With Crackers and a Lemon Dill Mayonnaise recipe from Food.com.

Provided by LifeIsGood

Categories     Scandinavian

Time 15m

Yield 20 crackers

Number Of Ingredients 7

1/3 cup reduced-fat mayonnaise
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 tablespoon minced fresh dill
1/2 teaspoon fresh ground pepper
4 ounces thinly sliced smoked trout
20 thin whole grain crackers

Steps:

  • Combine mayonnaise, lemon zest, lemon juice, dill and pepper in a small bowl.
  • Divide trout among crackers; top with a spoonful of the lemon-dill mayonnaise.

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