Info
- Course: Appetizer, Hors D'oeuvre, Tapas/Small Plates
- Skill Level: Easy
- Cost: Moderate
- Favorited: 10 Times
Can be made ahead of time.
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Velvet Smoked Trout
Cookbook
This can be stuffed into any cooked vegetable, served with crudités, spread on crostini or tucked into fully baked miniature tart shells.
Yield : Makes 1¼ cups (see Notes)
Ingredients
- One 8-ounce whole smoked trout
- ¼ cup minced celery
- ¼ cup minced yellow onion
- 1 tablespoon unsalted butter
- ¼ teaspoon freshly ground black pepper
- 6 tablespoons very cold heavy cream
Directions
Remove the skin, head and tail from the trout. Gently pull the fillets from the bones, leaving even the very fine bones attached.
In a mixing bowl, gently shred the fillets with two forks; remove any fine bones now. Set aside.
Cook the celery and onion in butter over medium-low heat until softened, about 5 minutes. Add, with pepper, to the fish. Cool.
Beat the cream until it holds soft peaks. Gently fold into the trout.Refrigerate for at least 3 to 4 hours, or up to 2 days, before using.
Notes
This makes enough to fill:
6 cucumber boats made from 5-ounce Kirby cucumbers
Shells made from three 7-ounce or four 6-ounce tomatoes
5 halves of 8-ounce Hass avocados
4 cooked boats made from 5-ounce zucchini
© 2005 Barbara Kafka
Note from Cookstr's Editors
Nutritional information is based on 8 servings.
Nutritional Information
Nutrients per serving
127 kcal
2 % daily value
1 % daily value
3 % daily value
158 mg
23 mg
5 g
0 g
0 g
1 g
37 mg
216 mg
5 g
11 g
3 % daily value
