Best 4 Smoked Trout With Celery Salad Recipes

Indulge in a culinary journey with our comprehensive guide to preparing the ultimate smoked trout with celery salad. From selecting the freshest ingredients to mastering the art of smoking trout, we provide detailed instructions that will guide you through every step of the process. Discover the secrets behind creating a perfectly smoked trout, with its delicate flavor and tender texture. Learn how to craft a refreshing celery salad that perfectly complements the richness of the smoked trout, resulting in a harmonious blend of flavors. Whether you're a seasoned chef or a novice in the kitchen, this article will empower you to create a dish that will impress your palate and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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 WITH CELERY SALAD

Smoked Trout With Celery Salad image

Provided by Amanda Hesser

Categories dinner, weekday, salads and dressings, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 small red onion, thinly sliced
Kosher salt
1 celery heart, sliced diagonally very thin
Inner leaves from a head of soft green lettuce, pulled into large pieces (about 3 cups)
1 tablespoon fresh lemon juice
3 tablespoons extra virgin olive oil
1/2 cup sour cream
3 tablespoons horseradish
2 teaspoons capers (preferably salt cured), coarsely chopped
Freshly ground black pepper
4 smoked trout fillets

Steps:

Place onion in a small bowl and toss with 1/2 teaspoon salt.Let sit for 10 minutes, then rinse and dry on paper towels. In a large bowl,mix onion with celery and lettuce.Sprinkle with lemon juice and oil,season with salt,and toss until ingredients are lightly slicked with oil.
In a small bowl,whisk together sour cream,horseradish and capers.Season with salt and pepper.Lay a trout fillet on each of four plates.Dab a little sauce on each.Arrange a mound of salad next to each fillet and serve,passing remaining horseradish sauce separately.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 661 milligrams, Sugar 3 grams, TransFat 0 grams

SMOKED TROUT RILLETTES WITH RADISHES AND CELERY

Smoked Trout Rillettes with Radishes and Celery image

Provided by Molly Stevens

Categories Appetizer No-Cook Christmas Quick & Easy New Year's Eve Seafood Trout Celery Radish Winter Christmas Eve Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 7

Ingredients

3/4 cup mascarpone cheese
1/4 cup finely chopped green onion
2 tablespoons finely chopped fresh dill plus sprigs for garnish
1 1/2 tablespoons (or more) fresh lemon juice
1 1/2 cups small pieces smoked trout fillets without skin and bones (about 6 to 7 ounces)
Assorted crackers and rye, pumpernickel, and black bread slices
2 bunches of small radishes, trimmed Inner celery stalks, cut into sticks

Steps:

Mix mascarpone, green onion, chopped dill, and 1 1/2 tablespoons lemon juice in small bowl. Add trout and stir gently to blend. Season to taste with salt, pepper, and more lemon juice, if desired. Transfer mixture to small serving bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before serving.
Place bowl with rillettes on platter; surround with crackers, bread slices, radishes, and celery stalks and serve.
WHAT TO DRINK:
An oak-aged white wine with grapefruit notes and toasty flavors, like the Rudd 2005 Sauvignon Blanc (Napa Valley, $35), plays well with the smoked trout and radishes.
*An Italian cream cheese; sold at many supermarkets and at Italian markets.

SMOKED TROUT ORANGE SALAD

Smoked Trout orange Salad image

This is an appetizer that Jeffrey Nathan serves as an alternative to gefilte fish. Make this 4 hours before serving.

Provided by chia2160

Categories Trout

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
1 1/2 teaspoons honey
1 1/2 tablespoons chopped fresh cilantro
1/3 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
kosher salt
fresh ground pepper
6 skinless and boneless smoked trout fillets, broken into large flakes
4 large seedless oranges, cut into sections
1 small red onion
8 leaves cup-shaped radicchio
fresh cilantro stems or celery leaves (to garnish)

Steps:

Whisk together orange juice, lime juice and honey in a medium bowl.
Add the cilantro and gradually whisk in the oil.
Season with salt and pepper.
Set dressing aside.
In another bowl combine the smoked fish, orange segments and onion.
Gently mix in the vinaigrette.
Season with salt and pepper.
Cover and refrigerate until chilled, 1-4 hours.
To serve, place a radicchio cup on a plate and fill each cup with the salad.
Serve immediately.
Garnish with celery leaves, pea shoots or cilantro sprigs.

Nutrition Facts : Calories 237.6, Fat 14.8, SaturatedFat 2.2, Cholesterol 34.4, Sodium 33.6, Carbohydrate 13.7, Fiber 2.4, Sugar 10.4, Protein 13.5

Tips:

To ensure the best results, select firm, high-quality smoked trout fillets.
For the celery salad, use fresh, crisp celery stalks and thinly slice them for a delicate texture.
Use a variety of herbs and spices to enhance the flavor of the salad, such as fresh dill, parsley, chives, lemon zest, and black pepper.
For a creamy and tangy dressing, use a combination of mayonnaise, sour cream, and lemon juice. You can also add a touch of Dijon mustard for a bit of spice.
If you don't have capers, you can substitute them with chopped cornichons or finely diced pickles.
To add a crunchy element to the salad, consider adding chopped walnuts or almonds.
Serve the smoked trout with celery salad on a bed of mixed greens or as an open-faced sandwich for a light and refreshing meal.

Conclusion:

Smoked trout with celery salad is a classic dish that combines the rich, smoky flavor of trout with the freshness and crunch of celery. It's a versatile dish that can be served as an appetizer, main course, or even a light lunch. With its simple ingredients and easy preparation, this recipe is perfect for any occasion. Whether you're entertaining guests or just looking for a delicious and healthy meal, smoked trout with celery salad is sure to be a hit.