Traditional recipes

Smoked Trout with Pea Shoots and Spring Onions

Smoked Trout with Pea Shoots and Spring Onions


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Look for pea shoots at the farmers’ market or at Asian markets (though any tender green will work in a pinch).

Ingredients

  • ¼ cup crème fraîche or sour cream
  • 2 tablespoons drained prepared horseradish
  • Kosher salt and freshly ground black pepper
  • 4 small purple or white spring onion bulbs, thinly sliced crosswise
  • 1 tablespoon white wine vinegar
  • 2 teaspoons vegetable oil
  • 6 cups pea shoots (tendrils) and/or pea sprouts or watercress leaves with tender stems
  • 6 oz. smoked trout fillet, skin and any bones removed, broken into large pieces
  • Edible flowers (for serving; optional)

Recipe Preparation

  • Mix crème fraîche and horseradish in a small bowl; season with salt and pepper.

  • Toss onion with vinegar in a large bowl; let sit 5 minutes to soften. Add oil and pea shoots and toss to combine; season with salt and pepper.

  • Spoon crème fraîche mixture onto plates and top with pea shoot mixture, smoked trout, and flowers, if using; season with pepper.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

Calories (kcal) 140 Fat (g) 8 Saturated Fat (g) 3 Cholesterol (mg) 70 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 14 Sodium (mg) 150Reviews Section

By Jo Pratt for MailOnline
Updated: 00:51 BST, 25 April 2009

The horseradish adds a new layer of flavour to this fresh salad

  • 4 (about 250g) smoked trout fillets
  • 1 bag (about 80g) pea tops (shoots from the top of young pea plants)
  • 1 large or 2 small ripe avocados, peeled and sliced
  • 1 bunch of spring onions, thinly sliced
  • 1/4 cucumber, sliced
  • 25g toasted almonds
  • 1tbsp hot horseradish cream
  • 4tbsp low fat creme fraiche
  • Squeeze of lemon juice


METHOD
The beauty of this salad is that all of the ingredients can be randomly arranged onto your plates just before serving. Flake the smoked trout into smaller pieces and place among the pea tops, avocado, spring onion and cucumber. Scatter over the toasted almonds.

To make the dressing, simply mix together the horseradish, creme fraiche, lemon juice and season with salt and freshly ground black pepper. Spoon over the top of the salad when serving, or serve separately.

Most supermarkets now sell bags of prepared pea tops but if they are unavailable, watercress or rocket leaves are a good substitute


Sea Trout with Smoked Bacon and Broad Beans

  • Preparation Time 20 mins
  • Cooking Time 15 mins
  • Serves 4
  • Difficulty Easy

Ingredients

For the Fish Cream Sauce

For the Herb Dressing

Method

To make the herb dressing, place the herbs in a pestle and mortar with a pinch of salt, mustard and pickled green peppers. Pound to a paste, add the vinegar and oil.

To make the sauce, add the wine, garlic and thyme in a pan and reduce for 5min. Add the fish stock, reduce by 1/2, add the cream, bring to the boil and finally add the butter and whisk in.

In a separate pan, pour in the oil, add the bacon and fry until golden. Add the peas and broad beans, season and then pour in the reduced sauce. Boil for 5min, add the spring onion.

Pour a little oil on the flat griddle, season the pollock and place skin side down. Cook for 2min, flip over and cook for a further 2min.

To serve, place a few leaves of lettuce in a box, spoon on the peas, place the fish on top, drizzle over the herb dressing and finish with pea shoots.


Broad beans and new potatoes

Spuds first: broad beans and new potatoes. Photograph: Jonathan Lovekin/The Observer

Crushing the tomatoes lightly with the back of spoon as they cook allows the juices to run giving more of a dressing than a sauce. We ate this is as principal dish but it would make a fine accompaniment to slices of prosciutto or marinated fish such as mackerel or rollmop herrings, something with a nip of acidity.

Serves 3
broad beans 600g, in their pods
new potatoes 350g
butter 20g
olive oil 2 tbsp
garlic 1 clove
cherry tomatoes 145g
pea shoots a handful (25g)

Put a pan of water on to boil and salt it lightly. Pod the broad beans, then cook them in the boiling water for 3-5 minutes depending on their size. Remove from the heat, drain the beans and cool briefly under cold running water. Squeeze the larger beans from their papery skins. Leave the smaller ones intact.

Slice the new potatoes in half lengthways. Warm the butter and oil in a shallow pan, add the potatoes, cut-side down at first, and let them cook for 15 minutes or so, until lightly golden. Test them for tenderness, turning them once or twice as they fry so they colour evenly. Peel and finely slice the garlic, adding it to the pan half way through cooking, so you just get the faintest hint rather than full on flavour.

Cut the cherry tomatoes in half, then add them to the potatoes and let them cook for 3-4 minutes, crushing them slightly as they cook with the back of a spoon to encourage their juices to flow. For the last minute of cooking, add the pea shoots, just enough time for their colour to darken and their texture to relax, then fold in the reserved broad beans, check the seasoning and serve.


K Pea Pancakes with Smoked Mackerel & dill yoghurt k

These wonderfully vibrant pancakes are packed with incredible colour and fresh flavour perfect for a weekend brunch or lunch. With a pop of pink from peppery radishes and delicate sprouting pea shoots it elegantly elevates this dish into the realms of beauty.

Not only does this recipe look and taste fantastic it is also a powerhouse of nutritional goodness…

Fresh green peas, to me epitomize spring but they are also an amazing source of veggie protein, fibre and B vitamins that keep blood sugar levels steady while their phytochemicals prevent DNA damage and boost immunity.

Simply blend all the ingredients for the pancakes, seperate the eggs whisking the egg white and fold together…

I have teamed this recipe up with smoked mackerel that is packed with omega – 3 fatty acids and high amount of proteins that delivers a wide range of health benefits such as prevention of heart disease. Oily fish regulates blood sugar levels in the body, but it also lowers visceral fat, thereby lowering your risk of diabetes.

The high levels of potassium present in this fish helps in controlling blood pressure and also contains anti-inflammatory compounds which help in lowering joint pain. Research studies have proved that people consuming high levels of omega-3 fatty acids are at a lower risk of getting affected by depression, by adding mackerel to your daily diet it aids in reducing mood swings common in individuals suffering from depression.

Once you have cooked the pancakes you can carefully stack with your chosen garnish…

…and then serve on a platter with the smoked mackerel, caper berries and dill yoghurt. You could call this recipe happiness on a plate!

Ingredients

(Makes 6 medium or 12 Bellini sized)

2 peppered smoked mackerel or 200g smoked salmon or trout

For the pancakes

250g frozen peas – cooked
A small handful of mint leaves
1 small shallot (or 2 spring onions chopped)
50g buckwheat flour (or wholemeal plain flour)
2 free range eggs (separated)
3 tbsp. unsweetened nut or oat milk
1/4 tsp baking powder
1/2 tsp sea salt
3-4tbsp groundnut oil or olive oil

For the dill yoghurt

150g greek yoghurt (or soy yoghurt)
2 heaped tbsp dill, finely chopped
1 large gherkin (or capers if you like) finely chopped
1tsp wholegrain mustard
Salt and pepper to taste

For the optional garnish

Shaved asparagus tips
Caper berries
Pea shoots
Pink radishes, finely sliced
Dill
Mint leaves

Method

1. Make the dill yogurt by mixing the ingredients together. Taste, and adjust the seasoning as necessary, add a good squeeze of lemon juice if you like it sharp. Refrigerate.
2. Now make the pancakes. Bring a small pan of water to the boil and quickly blanche the peas so that they thaw out a minute or so. Remove from the heat, drain, rinse with cold water and place in a blender.
3. Separate the eggs – pour the white into a small mixing bowl and put the yolk into the blender with the peas, shallot, flour, bicarbonate of soda, salt, pepper and milk. Whiz until a chunky paste forms.
4. Next beat the egg whites vigorously with a whisk until stiff then gently fold in the pea mixture until it is all well combined.
5. Heat a little oil in a large non-stick frying pan on a medium heat. Add a dollop of pea batter the pancakes can be small like blinis or larger if you prefer. Cook until bubbles start to appear then flip and cook for three to four minutes on the other side until nice and brown. Remove from the pan and repeat until all the mixture is used up. The pancakes can be served at room temperature or kept warm in a very low oven covered in foil.

Assemble the pancakes in stacks with the salad garnish on a large platter with a bowl of the yoghurt dressing and the smoked fish…tuck in and enjoy!


Christmas Eve Smoked Chicken and Mango Salad

This year, Christmas Eve in my house was a busy day of running around sandwiched between two family celebrations. Amid what seemed like countless trips to the supermarkets, an emergency dash to my folks’ house to rescue an esky (cooler) full of perishable food left behind by my sister, and of course, wrapping presents, I was relieved that dinner was already sorted.

About 15 years ago, my parents moved back to Australia after a stint living in the US. Along with all their other stuff, they brought a smoker with them, which gets dragged out at least once every year to smoke chickens, fish and sometimes other goods for Christmas feasts. My sister and I both requested a chicken this year and this is what I had in mind for Christmas Eve.

In addition to the chicken, I had a few ripe mangoes left over from a box I received a couple of weeks ago and some lovely fresh greens purchased at the South Melbourne Market on Monday morning. So I dug out a recipe for a smoked chicken salad that I first discovered a few years ago on the taste.com.au website (a great starting point for almost any kind of recipe you could imagine) and adapted it to suit the ingredients I had.

This is a recipe that is open to a lot of variation—you could add whatever greens you prefer (the original uses iceberg lettuce), choose different smoked meats (duck? salmon? trout?) or even swap out the smoked meat for fresh prawns. It looks great served on a platter, or divided among plates or bowls, and would be just as suitable as an entrée salad as a light main course.

As for this version? It made for a perfectly delicious family dinner on Christmas Eve.

Smoked Chicken and Mango Salad

Shred the chicken from the carcass. Cut the cheeks off the mango and slice the flesh thinly. Toss salad ingredients together in a large bowl.

Finely chop coriander and mix with yoghurt, lime juice and sweet chili sauce. Season to taste with salt and pepper.

Transfer salad to a platter and drizzle with some of the dressing. Serve the remaining dressing on the side.

1. I’m not a huge fan of raw onions, but spring onions (green onions) or thinly sliced red onions would be a great addition to the salad.

2. Use a combination of different greens—I started with a mixture of lettuces, then added baby spinach, rocket/arugula, a little radicchio and snow pea shoots.

3. To make the dressing in a flash, chop the coriander in a mini-food processor, add the other ingredients and whiz until combined.


Thursday, October 21, 2010

Soba Noodles with Luffa Squash

This is one of those everything-but-the-kitchen sink recipes that can be made with whatever you have on hand. Luffa squash appeared in our CSA box this week, but Japanese eggplant would make a good substitute. If you have spinach or Chinese cabbage, chop some and throw it in. If you don't have curry leaves, add a bit more ginger and cilantro to keep it flavorful if you don't have cilantro, increase or substitute something else. In other words, adjust all proportions to taste and switch things out for whatever strikes your fancy. But definitely call it Luffa Noodles at least once, out loud, because you'll feel instantly and delightfully transported into the midst of a Dr. Seuss book. (It really can't be helped. Consider: If you quickly turn the corner near the farthest side of town/and follow Horton's footprints down the block and then around/the Christmas-stealing Grinch who sometimes suntans on his stoop/you can often join the Lorax for some Luffa Noodle Soup.)

Ingredients
2/3 package soba noodles (typically, two of the three bundles in a package)
1/2 large yellow onion, chopped
Several fresh curry leaves
A spoonful of black mustard seeds A spoonful of good-quality medium curry powder
A few thin slices of fresh ginger, julienned
2 luffa squash, peeled and cubed (you can also cook it without peeling it, but we decided we liked it a little better without)

Luffa Squash
Some shiitake mushrooms (or oyster, or enoki), brushed and cut into wide slices
A few long beans, cut into 1-inch pieces
1 cup chicken or veggie broth
1 egg
Freshly ground black pepper
Small handful cilantro leaves, coarsely chopped
A handful of pea shoots or bean sprouts, for garnish

Boil the noodles one minute less than directed on the package, drain, and set aside.

Heat some olive oil in a big pan over medium-high heat. Add the curry leaves and mustard seeds and stir for 15-20 seconds, then add the onion and cook until soft, turning the heat down to medium. Push onion to the side of the pan, add a bit more olive oil on the other side, then add a spoonful of curry powder to the oil, stirring to toast for a few seconds. Combine with the onion, add the ginger and saute for a minute, then add any vegetables that take a little longer to cook (the luffa squash, in this case). Stir and cook for awhile, covering the pan if it starts to dry out to create a little more liquid (you can also sprinkle a little salt on the vegetables to encourage them to release a little water). After awhile, add the mushrooms and beans, and continue cooking until tender. Sprinkle with some chopped cilantro and pepper, and turn off the heat.

Meanwhile, in a small pot, heat the chicken broth until it simmers. Add the soba noodles, bring back to a simmer, and then add the egg to the center of the pot. Turn off the heat, and fold a few noodles over the egg so that it's immersed. After 30 seconds or so, stir to break the yolk and let it cook into the broth.

Serve in layers: Noodles, then veggies, and top with a few sprouts and a bit more cilantro if desired.


About Me

Nicola London, United Kingdom I'm a Librarian in London and I love to cook, and this is my attempt at a food blog! I love any sort of food and trying out new things, but tend to stick to simple cookery, with lovely fresh ingredients as well as a few helpful freezer items! Lemon and Cheese are my two favourite foods so expect a lot of them! Come and help me explore the food I love! View my complete profile

Honey mustard sauce (page 78)

From The Harrow Fair Cookbook: Prize-Winning Recipes Inspired by Canada's Oldest Country Fair The Harrow Fair Cookbook by Moira Sanders and Elstone Lori Elstone and Beth Goslin and Lori Elstone

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  • Categories: Sauces, general Vegetarian
  • Ingredients: yellow mustard coarse grain mustard honey
  • Accompaniments:Soft pretzels

Charlie’s Hot Smoked Trout, thoroughly fantastic for recipes.

Our Hot Smoked Trout is a classic amongst ingredients - delicious in a simple sandwich, easily transformed into a sensational starter and it makes an even more delicious alternative to hot smoked salmon in some of our favourite recipes. We think Charlie's Hot Smoked Trout makes a brilliant staple for the fridge because whether you add it to pasta with a scoop of creme fraiche and some spinach leaves, use it to make some fabulous fish cakes, or dress it up in a seasonal salad, you can rely on it to create a truly delicious supper.

Our Hot Smoked Trout is worthy of being served up to your most discerning guests, but you can also rest assured that it's easy to rustle up a recipe that'll be consumed with gusto by the family.

The particularly excellent thing about our Hot Smoked Trout is that it has such a delicious flavour and texture, that simple, speedy recipes really allow it to shine (let’s face it - sometimes you just need something sensational in super-quick time).

One of our favourite mid-week recipes is a simple quiche. Rich, crumbly pastry and a creamy filling intermingled with generous flakes of Charlie’s Hot Smoked Trout and a little seasonal green veg.

This time of the year it’ll work perfectly with steamed spring vegetables or a salad straight from the garden. As well as being easy and quick to prepare - you can make it in advance and freeze it if that better suits your hectic schedule.

There are a million variations of the classic quiche recipe but once you’ve found your favourite you can really make it your own - and be able to rustle one up in no-time. For the best shortcrust pastry, we like a little bit of Jamie Oliver. His recipe uses equal fat to flour, with cheddar cheese making up part of the fat. This gives the pastry a crispy finish and really tasty flavour. Jamie also recommends adding a few herbs to the pastry which makes it even more flavoursome - and who’re we to argue?

Once we’ve got our pastry prepped we always try to stick to the rule of letting it rest in the fridge - just for a few minutes - because it really does make it easier to roll out. It’s a good moment to get the filling organised (or pour a glass of wine) in any case. We always bake the quiche case blind first too so there’s no risk of a soggy bottom. A piece of baking parchment and a handful of dried pulses works well, as does pricking the pastry base a few times with a fork before you pop it into the oven.

Some oven roasted red onions make a good start point for the filling, then a couple of Charlie’s Hot Smoked Trout fillets flaked and spread. We like to add a few chargrilled courgette slices, asparagus spears or wilted spinach leaves too. We keep the egg mix simple - 250ml of double cream and three eggs works well or creme fraiche is a good alternative.

A sprinkling of tasty grated cheddar to finish things off and then 40mins-ish in the oven by which time we’ll have a fluffy filling, fuelled with the flavours of Charlie’s Trout and a crisp golden shell. Delicious - particularly when eaten al-fresco and accompanied by that well deserved glass of chilled white wine.

For our our favourite shortcrust pastry recipe, pop over to Jamie Oliver's recipe pages. To order your Charlie's Hot Smoked Trout, pop along to our shop.



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