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Smoked trout salad
Australian Womens Weekly — Place potatoes into a medium saucepan of cold salted water, bring to the boil and cook for 7 minutes. Add asparagus and cook for a further minute. Remove from the heat, drain and refresh in cold water and place into a large mixing bowl with ...More…
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Warm salad of smoked trout
Australian Womens Weekly — Warm salad of smoked trout, potatoes and shaved fennel with watercress and horseradish creme fraiche Warm salad of smoked trout, potatoes and shaved fennel with watercress and horseradish creme fraiche INGREDIENTS Cover the potatoes in a pan with ...More…
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Smoked trout tarts
Australian Womens Weekly — Lightly spray one pastry sheet with oil spray; fold into a square, then fold into quarters to form a smaller square. Repeat with remaining pastry. Line tins with pastry, press into sides. Whisk eggs, milk, cream and dill in medium jug. Pour equal ...More…
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Hot Smoked Trout
Food Network — Combine the salt and water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate for 3 hours. Remove the trout from the brine, rinse thoroughly, ...More…
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Smoked trout and watercress wrap
Australian Womens Weekly — Combine ricotta (or creme fraiche) and lemon juice and mix until smooth. Flake smoked trout and stir through ricotta mixture, season with salt and black pepper. Lay pita bread onto a flat surface; fill lower edge with trout filling and top with ...More…
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Buckwheat and Chestnut Blinis with Hot Smoked Trout and ...
Australian Womens Weekly — Place yeast, flour, milk and chestnuts in a large bowl; whisking well to combine thoroughly. Stand, covered 1 hour or until doubled in size. Meanwhile, make vinaigrette. Whisk together vinegar, roe and salt in medium bowl. Continue whisking while ...More…
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Classic hommos and smoked trout and dill dip
Australian Womens Weekly — Hommos the way it ought to be. Full of flavour with a slightly nutty texture and a hint of aromatic spice. Eat as a dip drizzled with extra virgin olive oil. Garnish with extra cumin, paprika, chilli or sumac. Serve with Pita Bits and or raw ...More…
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Smoked trout salad
Australian Womens Weekly — Place potatoes into a medium saucepan of cold salted water, bring to the boil and cook for 7 minutes. Add asparagus and cook for a further minute. Remove from the heat, drain and refresh in cold water and place into a large mixing bowl with ...More…
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Smoked trout pate with pepper
Australian Womens Weekly — Whisk crème fraîche, cream, mayonnaise, mustard, parsley, red onion, lemon juice and zest. Season with salt and pepper. Gently stir in the flaked smoked trout to retain the flake of the trout. Press trout mixture into a ramekin or pate terrine, ...More…
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Warm salad of smoked trout
Australian Womens Weekly — Warm salad of smoked trout, potatoes and shaved fennel with watercress and horseradish creme fraiche Warm salad of smoked trout, potatoes and shaved fennel with watercress and horseradish creme fraiche INGREDIENTS Cover the potatoes in a pan with ...More…
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Dill Dressing with Smoked Trout Salad
Cooking — A light luncheon favorite, this dressing is as easy to make as it is delicious to eat. Warm the oil in a saucepan and, crushing the dill between your fingertips, add it to the warm oil. Add the vinegar, salt, and pepper, and whisk together. The ...More…
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Smoked Trout Crackers with Lemon-Dill Mayonnaise
Cooking — A simple lemon-dill mayonnaise adds a touch of sophistication to smoked trout on crackers. Combine mayonnaise, lemon zest, lemon juice, dill and pepper in a small bowl. Divide trout among crackers; top with a spoonful of the lemon-dill ...More…