Best 4 Creamy Smoked Trout With Apple And Horseradish On Crisp Brown Bread Recipes

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Prepare yourself to embark on a culinary journey that will tantalize your taste buds and leave you feeling utterly satisfied. Imagine creamy smoked trout, delicately flaked and infused with a subtle smokiness, dancing harmoniously atop slices of crisp brown bread. Tart and tangy apples add a vibrant freshness, while a touch of horseradish brings a delightful spiciness that awakens your palate. This delectable dish is a perfect blend of textures and flavors, offering a symphony of sensations with every bite.

Let's cook with our recipes!

CREAMY SMOKED TROUT WITH APPLE AND HORSERADISH ON CRISP BROWN BREAD



Creamy Smoked Trout with Apple and Horseradish on Crisp Brown Bread image

Categories     Fish     Appetizer     No-Cook     Cocktail Party     Quick & Easy     Horseradish     Apple     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 9

11 ounces smoked trout (about 3 fillets), coarsely flaked
1 medium Granny Smith apple, peeled, cored, cut into matchstick-size strips
1 cup finely chopped celery (about 2 stalks)
1/4 cup finely chopped fresh chives
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 tablespoons fresh lemon juice
1 tablespoon (or more) finely grated peeled fresh horseradish or prepared horseradish sauce
1 loaf thinly sliced brown bread (such as Westphalian-style pumpernickel), lightly toasted, cut into triangles

Steps:

  • Mix trout, apple, celery, and chives in large bowl to blend. Whisk sour cream, mayonnaise, lemon juice, and 1 tablespoon horseradish in small bowl to blend. Fold horseradish mixture gently into trout mixture (do not break up trout). Season to taste with salt, pepper, and more horseradish if desired. (Can be made 1 day ahead. Cover and refrigerate.)
  • Transfer trout mixture to serving bowl and place on platter. Surround with toasts and serve.

SMOKED TROUT, BEETROOT & HORSERADISH FLATBREAD



Smoked trout, beetroot & horseradish flatbread image

Use wraps as a pizza-style base and top with flaked fish, contrasting herbs, vegetables and a tangy creamy dip

Provided by Good Food team

Categories     Dinner, Main course

Time 18m

Number Of Ingredients 9

4 flatbreads
olive oil, for brushing
2 tbsp creamed horseradish
2 tbsp crème fraîche
small bunch dill, ½ chopped, ½ picked into small fronds
squeeze lemon juice, plus a pinch of zest
3 cooked beetroot (not in vinegar), very thinly sliced
4 smoked trout fillets, broken into large flakes
mixed salad leaves, to serve (optional)

Steps:

  • Heat oven to 220C/200C fan/gas 7. Brush the flatbreads with olive oil. Put on a large baking sheet and pop in the oven for about 8 mins until crisp round the edges.
  • Meanwhile, mix the horseradish, crème fraîche, chopped dill, lemon juice and zest, and some seasoning. Add a few drops of water to loosen mixture to a drizzling consistency.
  • Top each flatbread with some beetroot slices and smoked trout. Drizzle over the horseradish sauce, sprinkle with dill fronds and serve with salad, if you like.

Nutrition Facts : Calories 327 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2.1 milligram of sodium

SMOKED TROUT W/ROASTED BEET VINAIGRETTE, HORSERADISH CREAM



Smoked Trout W/Roasted Beet Vinaigrette, Horseradish Cream image

A truly fabulous appetizer from Chef Jason Shaeffer of the Hotel Del Coronado in California, combining the fish and beets with Yukon Gold potatoes for a really elegant dish.

Provided by Chef Kate

Categories     Trout

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

24 ounces smoked trout fillets
2 yukon gold potatoes, peeled
6 medium red beets
1 shallot, finely diced
1/2 cup champagne vinegar
2 cups olive oil
1 teaspoon Dijon mustard
1 tablespoon coarse grain mustard
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 pinch black pepper
1/4 cup fresh horseradish root, peeled and finely grated
3/4 cup creme fraiche

Steps:

  • Peel and slice potatoes quarter inch thick on a bias into eight slices. Toss with olive oil, salt and pepper and spread on a foil covered cookie sheet.
  • Roast at 425 degrees until browned on edges and crisp; when done , reserve and keep warm.
  • Wash beets and pat dry. Toss with olive oil, salt.
  • Wrap in aluminum foil and roast in oven at 425 degrees until fork tender.
  • Quarter inch dice five beets, reserving one for the vinaigrette.
  • Roughly chop the one remaining beet.
  • In blender combine the one chopped beet, vinegar, Dijon, salt, pepper and sugar to a puree then add olive oil.
  • Pour the mixture into a bowl, and fold in shallots, coarse grain mustard and diced beets.
  • In a small bowl, combine the grated horesradish with the creme fraiche (you can substuitute whipped cream or sour cream or a combination of whipped and sour cream).
  • Use potato as a base. Spoon on roasted beets. Spoon horseradish cream over beets. Then finish with trout on top with chopped chives as a garnish.
  • Bon Appetit!
  • Note: You may have some extra of the beet vinaigrette mixture; it will hold very well in the fridge for several days.

Nutrition Facts : Calories 1554.8, Fat 139.2, SaturatedFat 27.8, Cholesterol 187, Sodium 685, Carbohydrate 29.2, Fiber 4.9, Sugar 10, Protein 49.8

SMOKED TROUT W/BABY GREENS & HORSERADISH WHIPPED CREAM



Smoked Trout W/Baby Greens & Horseradish Whipped Cream image

From the "Smokin'" Cookbook. Trout and Whipped Cream? Once you taste this classic pairing from Eastern Europe the whole thing will make perfect sense. Match that combo up with an elegant little green salad dressed with lemon and olive oil and you have the makings of a four-star first course for your next dinner party. This recipe is intended to be made using a stove top smoker.

Provided by TxGriffLover

Categories     Trout

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

2 -3 smoked whole trout or 4 -6 smoked trout fillets
1/2 cup heavy cream
1/2 teaspoon kosher salt, plus more for seasoning the salad
2 tablespoons mild white vinegar or 2 tablespoons fresh lemon juice
2 tablespoons bottled horseradish
2 tablespoons finely sliced chives or 2 tablespoons chopped fresh parsley
6 cups tender not-too-bitter salad greens
fresh ground black pepper
2/3 cup olive oil
3 tablespoons fresh lemon juice

Steps:

  • Smoke the trout according the recipe Stove Top Smoker Smoked Whole Trout. (see related recipe) Cool to room temperature and remove the fillets (if using whole trout) as described. Remove as many bones as possible from the fillets. The trout can be smoked up to a day in advance and
  • refrigerated. Remove the fillets to room temperature about an hour before serving.
  • Whip the cream and 1/2 teaspoon salt in a chilled bowl until the cream holds soft peaks when the beaters are lifted from it. Gently stir in the vinegar, horseradish, and chives until the sauce is smooth and creamy. The sauce may be prepared up to a few hours in advance and refrigerated.
  • Just before serving, fluff the greens (like baby spinach, baby red and green romaine, or Boston-mesculin will do in a pinch-washed and thoroughly dried, preferably in a salad spinner) in a large mixing bowl and season lightly with salt & pepper. Pour the olive oil over the greens and toss until coated. Add the lemon juice and toss until it's evenly mixed throughout the salad.
  • Taste the salad and add salt, pepper, lemon juice or olive oil as you see fit. Serve the trout fillets and salad side-by-side, spooning a little of the horseradish whipped cream over the trout and passing the rest separately.
  • Note: Make sure the heavy cream is thoroughly chilled before whipping it. If you chill a metal or glass bowl and whisk (or beaters if using an electric mixer) for 10-15 minutes before whipping the cream, the cream will whip faster and hold sturdier peaks.

Nutrition Facts : Calories 445.6, Fat 47.2, SaturatedFat 11.9, Cholesterol 40.8, Sodium 284.4, Carbohydrate 5.8, Fiber 1.7, Sugar 1.8, Protein 2.3

Tips:

  • Use the freshest trout you can find. Fresh trout will have a firm texture and a mild, slightly sweet flavor.
  • If you don't have time to smoke the trout yourself, you can buy it smoked from a fish market or online.
  • Use a sharp knife to thinly slice the trout. This will help to ensure that the trout is cooked evenly.
  • Don't overcook the trout. Smoked trout is best when it is cooked just until it is opaque in the center.
  • Serve the trout immediately with your favorite sides. Some popular sides for smoked trout include apple slices, horseradish sauce, and brown bread.

Conclusion:

Smoked trout is a delicious and versatile fish that can be enjoyed in a variety of ways. Whether you are serving it as an appetizer, main course, or snack, smoked trout is sure to please your guests. With its smoky flavor and delicate texture, smoked trout is a perfect addition to any meal.

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