Dinner Tonight: Smoked Trout "Pâté"
Smoked trout is a criminally underreported ingredient in my book. Smoked salmon gets all kinds of attention, in its cold-smoked form as the centerpiece of bagels, but the humble trout has no one to sing its praises. It's always found in hot-smoked form, meaning it's fully cooked and flaky. Healthy and relatively inexpensive, you can add it to any number of dishes—soups, spreads, and pastas. I still think about the smoked trout patties I made while back, which were wonderfully flavorful.
I came across this recipe in a Times Online article, which lists five unique ways to use smoked trout. I went with their first suggestion, a dip which they've fancifully called a "pâté." Whatever you want to call it, I took this appetizer and turned it into a light summer meal with a big salad of lightly dressed mesclun greens alongside. Finn Crisp crackers, available in many grocery stores, were the perfect vehicle for the creamy, smoky concoction balanced with lemon juice and spiked with a pinch of cayenne.
Smoked Trout "Pâté"
-serves 2-
Adapted from TimesOnline
Ingredients
10 ounces smoked trout fillet, skin and bones removed
3.5 ounces cream cheese
Juice of half a lemon
Cayenne pepper, to taste
Rye crackers or toast
Procedure
1. Mash the fillets with the cream cheese and lemon juice. Season to taste (the trout will already be somewhat salty).
2. Add a pinch of cayenne, if desired and to taste. Serve on crackers or toast.
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6 Comments:
Being from the Gulf coast of Florida we do pretty much the same thing with mullet (the fish not the haircut). Have made some really good smoked mullet spread. Can be made with cream cheese, sour cream, mayo or a combo of all of them. Lemon juice and hot sauce is a must (as much as you like). Sometimes there are schools of mullet just hanging out next to the dock. You have to net them as they are vegans and don't bite on bait. My husband smokes them on the grill. This is the kind of stuff you can make a meal out of without thinking about it. You start munching on it and oops!! it's gone and you are full. Have had it with different crackers, crunchy crusted bread and even pita, but sometimes a plain old saltine is just the best.
finsbigfan at 4:29PM on 07/09/09
That sounds so good!
Wonder if I can find some near me without losing an arm and a leg.
Any brand suggestions or stores?
I am near Lake MI so I might get lucky and find local--don't think I have ever noticed it before--now I want it!
Thanks for the recipe!
The patty rec. too. Yum.
sadiepix at 4:36PM on 07/09/09
I know Trader Joe's carries it, canned.
CityMinx at 11:12PM on 07/09/09
Substitute cooked and smoked salmon for the trout and butter for the cream cheese and you have fancy sounding Salmon Rillettes.
We use Trader Joe's canned trout. Here's a ridiculously simple salad:
http://cookingwithdarly.blogspot.com/2009/05/smoked-trout-salad.html
darly gross at 10:52AM on 07/10/09
i just watched the 'fast food my way' dvd from jacques pepin & he did a smoked trout salad with horseradish cream that looked divine.
it's funny, i went from only thinking about smoked salmon for the most part and now everywhere i turn smoked trout is been brought up!
looks llike i'll be experimenting with it this weekend. :)
(should be especially nice during the summer-no heating up your kitchen!)
gastronomeg at 11:01AM on 07/10/09
I make virtually the same dip with smoked halibut. I also add some finely diced red onion on the side for a nice bit of tangy crunch.
chefimpostor at 3:06PM on 07/10/09