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velvet-smoked-trout

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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 (% daily value)

127kcal (6%)
24mg (2%)
1mg (1%)
94mcg RAE (3%)
158mg
23mg
5g
0g
0g
1g
37mg (12%)
216mg (9%)
5g (24%)
11g (17%)
0mg (3%)
 

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