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Velvet Smoked Trout

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

This can be stuffed into any cooked vegetable, served with crudités, spread on  crostini or tucked into fully baked miniature tart shells.

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

CostModerate

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

OccasionBuffet, Casual Dinner Party, Cocktail Party

Recipe Courseappetizer, hors d'oeuvre, tapas/small plates

Dietary Considerationegg-free, gluten-free, low carb, peanut free, tree nut free

Five Ingredients or LessYes

Mealdinner

Taste and Texturecreamy, savory, smoky

Type of Dishdip/spread

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

Instructions

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.

 

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