How shall I use the Smoked Trout Filets I bought on sale?

[lsdesign]

I have these in my freezer right now. They were a special because they weren't moving. Got them for 50¢ each, regular $12.50 per lb.!
I've got about one lb. and the back of the package suggests using them as an appetizer but gives no recipes. It would be nice to use them in a main course. Any brainstorms out there?

[ashley]

I'm pretty sure there's a recipe for a Smoked Trout Spread in an old CL. I'll look when I get home tonight and see what issue it's in.

[SandyM]

Try this link for Smoked Whitefish Pate - I think any smoked fish would work well with this:

http://www.cookinglight.com/bbs/Forum1/HTML/004351.html

[sneezles]

Here's a recipe from MasterCook:


* Exported from MasterCook *

Smoked-Fish Pâté Canapés

Recipe By :Cook's Magazine November 1987
Serving Size : 30 Preparation Time :4:00
Categories : Fall French
Mediterranean Winter


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
scallions
3/4 pound smoked fish— cod or trout -- boneless & skinless
1/4 pound butter -- softened
1/4 pound cream cheese -- softened
3 tablespoons fresh dill
1 tablespoon horseradish
2 tablespoons sour cream
Salt
Fresh ground black pepper
1 tablespoon lemon juice
2 cucumbers
or 1 cucumber and
1/2 loaf rye bread
12 radishes
dill -- for garnish

PREPARATION:

For the pâté, chop scallions. Combine the trout, butter, and cream cheese in the bowl of a food processor and process for a few seconds. Add the scallions, dill, and horseradish and process until just smooth with bits of herbs still visible. Briefly pulse in sour cream. Season with salt, pepper, and 1 tablespoon lemon juice. Refrigerate for at least 4 hours.

Pâté can be made a few days ahead. Slice cucumbers into 3/16-inch-thick rounds. Cut radishes into paper-thin slices. Fill a pastry bag fitted with a 1/2-inch star tip with pâté. Pipe generous rosettes on top of each cucumber slice. Garnish with radish slices and dill.

As an alternative, toast bread and cut into ovals with a pastry cutter or into rectangles or squares with a knife. Pipe pâté onto bread and garnish with radishes and fresh dill. Put in jelly roll pans or baking pans, cover well, and refrigerate.

Canapés can be made a few hours ahead.

SERVING:
Bring back to room temperature, arrange on platters, and serve.

Serves: 20 to 30


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 55 Calories; 5g Fat (75.7% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 51mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

NOTES : Savory appetizers on cucumber slices and/or rye bread.

This smoked-fish pâté is so good you'll be tempted to eat it right off your finger. For guests, we suggest either cucumber slices or toast. If you use both, you'll get more variety with almost no more work. Arrange them together on one platter and cut the toast into ovals, rectangles, or squares, rather than rounds.
Nutr. Assoc. : 0 2747 0 0 0 0 0 0 0 0 0 0 0 0 0

[ashley]

Ok, I found the recipe for Smoked Trout Spread in CL 12/98 p. 108. I remember it sounded like a spread I'd tasted at one of those gourmet take-away stores that was delicious. Sorry I can't think of any main dish uses.

[Ohioan]

A simple but very tasty way to use smoked fish is to flake it and serve it on toast points with a bit of lettuce (Romaine or another crisp type) and a squeeze of fresh lemon. Or, if you prefer something more substantial, forget the toast points and go for the pumpernickel.

Cheers,
Phoebe

[crazycook]

Hi lsdesign http://www.cookinglight.com/bbs/smile.gif

The following recipe is in the "Early Summer 2001" issue of "Food&Drink" a magazine put out by the LCBO (Liquor Control Board of Ontario). It is not a T&T recipe, but I thought I would offer it up anyway since it does sound good.

SMOKED TROUT AND CHIVE TERRINE

"This deliciously rich terrine will keep for a couple of days, well covered in the refrigerator."

1 lb. (500 g) boned smoked trout, skinned (about 2 large fillets)
1/4 lb (125 g) deli-style soft cream cheese, at room temperature
2 tbsp (25 ml) lemon juice
1 tsp (5 ml) coarsely ground black pepper
1/8 tsp (1 ml) hot pepper sauce
1/2 cup (125 ml) whipping cream
1/4 cup (50 ml) thinly snipped chives
2 tbsp (25 ml) drained minced capers

1. Flake trout into pieces. Using a wooden spoon, beat cream cheese with lemon juice, pepper and hot pepper sauce until smooth. Turn into a large bowl.

2. Beat cream until stiff peaks form. Stir one third of the whipped cream into cream cheese mixture, fold in remaining cream. Fold in flaked smoked trout, chives and capers. Taste and add additional lemon juice, pepper or hot pepper sauce if needed.

3. Spoon into a terrine or individual serving bowls. Refrigerate, covered, until ready to serve. Serve with thin slices of Japanese pear, apple or thinly sliced toasted baguette.