Best 6 Smoked Trout Crème Fraîche Pickled Onion Recipes
Indulge in a symphony of flavors with our smoked trout crème fraîche and pickled onion recipe. This delightful dish combines the delicate smokiness of trout, the tangy creaminess of crème fraîche, and the crisp acidity of pickled onions. The result is an exquisite appetizer or light lunch that will tantalize your taste buds.
In this article, we'll guide you through the process of creating this culinary masterpiece, from smoking the trout to pickling the onions. We'll also share a recipe for homemade crème fraîche, ensuring you have complete control over the flavors and freshness of each component.
Once you've mastered the basics, we'll introduce you to exciting variations of this dish. Try adding a layer of crispy potato galette for a hearty and satisfying meal. Or, elevate your presentation with a vibrant beetroot salad, creating a visually stunning and nutritionally rich plate.
Whether you're a seasoned chef or a home cook looking to impress your guests, this smoked trout crème fraîche and pickled onion recipe is sure to become a favorite. So, let's embark on a culinary journey and discover the delectable flavors that await you!
SMOKED TROUT WITH PEA SHOOTS AND SPRING ONIONS
Look for pea shoots at the farmers' market or at Asian markets (though any tender green will work in a pinch).
Provided by The Bon Appétit Test Kitchen
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Mix crème fraîche and horseradish in a small bowl; season with salt and pepper.
- Toss onion with vinegar in a large bowl; let sit 5 minutes to soften. Add oil and pea shoots and toss to combine; season with salt and pepper.
- Spoon crème fraîche mixture onto plates and top with pea shoot mixture, smoked trout, and flowers, if using; season with pepper.
SMOKED TROUT AND PICKLED ONIONS ON TOAST
Slicing the pumpernickel toast into triangles makes this easy appetizer the perfect size for guests to eat in one bite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12
Number Of Ingredients 6
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 CANAPES WITH CREME-FRAICHE AND HERB SAUCE FOR TWO
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the sauce: In a small bowl combine the creme fraiche, herbs, lemon zest and juice, salt, and pepper.
- Assemble the canapes: Dab a teaspoon or of creme fraiche sauce on 1 side of the pumpernickel slices. Place 1 or 2 large flakes or chunks of trout on each, and top with a small dollop of crème fraiche sauce. Garnish each canape with a frond of dill, and serve.
SMOKED TROUT, VODKA CREME FRAICHE AND CRISPY POTATOES
Provided by Tyler Florence
Categories appetizer
Time 1h20m
Yield 20 to 25 pieces
Number Of Ingredients 14
Steps:
- Cook the potatoes: Preheat the oven to 350 degrees F. Place the potatoes in a roasting pan and drizzle with olive oil. Season with salt and stir to evenly coat the potatoes. Roast for 30 to 35 minutes, until the potatoes are soft. Remove from the oven and allow to cool slightly. While the potatoes are still warm, gently press down on each one with the back of a pan or the side of a knife so it flattens to about 3/4 inch but stays intact (it's okay if the edges crack a bit, as they will get extra crisp when fried). Heat about 4 inches of canola oil in a heavy pot over medium heat. Once the oil reaches 350 degrees F, fry the crushed potatoes, in batches, for 5 to 6 minutes, until they become golden and crunchy. Drain on paper towels and season with salt.
- Make the vodka creme fraiche: Combine the creme fraiche and vodka in a mixing bowl and whisk vigorously to whip and combine. Season lightly with salt. Refrigerate until ready to use.
- Prepare the toppings: Carefully flake the trout fillets into small bite-size pieces. Fry the shallots: Separate the shallot slices into rings. Lightly dredge the rings in the flour. In a saute pan, heat 1/2 inch of olive oil to 350 degrees F. Fry the shallots for 2 to 3 minutes, until golden brown. Drain on paper towels and immediately season with kosher salt. To assemble, place a small dollop of vodka creme fraiche on each piece of potato and top it with a piece of trout. Garnish with the radish sprouts, chives and fried shallots. Season with fleur de sel and drizzle with a little extra-virgin olive oil.
SMOKED TROUT, CRèME FRAîCHE & PICKLED ONION
Provided by Bon Appétit Test Kitchen
Categories Onion Appetizer Quick & Easy Trout Shower Engagement Party Party Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 11
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.
SMOKED TROUT, CRÈME FRAÎCHE & PICKLED ONION
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.
Tips:
- Choose the right trout: Use fresh, wild-caught trout for the best flavor.
- Smoke the trout properly: Smoke the fish at a low temperature (200-225°F) for 1-2 hours, or until the flesh is flaky and cooked through.
- Make sure to brine the trout before smoking: This will help keep the fish moist and flavorful.
- Use good quality crème fraîche: Crème fraîche should be thick and rich, with a slightly tangy flavor. You can find it at most grocery stores.
- Pickle the onions properly: Use a mild vinegar, such as white wine vinegar or rice vinegar, for pickling the onions. Slice the onions thinly and let them pickle for at least 30 minutes before using.
- Serve the smoked trout with a variety of accompaniments: This could include bread, crackers, vegetables, or fruit.
Conclusion:
Smoked trout is a delicious and versatile dish that can be enjoyed in many different ways. With its rich, smoky flavor and flaky texture, smoked trout is a perfect appetizer, main course, or snack. Whether you're enjoying it on its own or with a variety of accompaniments, smoked trout is sure to please.
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