TROUT DIP RECIPE RECIPES

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SMOKED TROUT DIP RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Smoked Trout Dip Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Categories     appetizer

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield Eight 1/4-cup servings

Number Of Ingredients 9

1 boneless smoked trout, (about 8 ounces)
1/2 cup cream cheese, softened
1/2 cup sour cream
1 tablespoon prepared horseradish
1 tablespoon minced red onion 
1 tablespoon minced flat-leaf parsley
1/2 lemon, juiced
4 ribs celery, cut into sticks
1 endive, separated into leaves

Steps:

  • Discard the head, and skin and flake the trout fillets. Puree the cream cheese, sour cream, and horseradish in a mini food processor. Add the fish and pulse to a make a smooth dip. Transfer to a bowl and stir in the onion and parsley, and the lemon juice, to taste. Refrigerate until firm, about 1 hour. Serve with celery or endive leaves.

Nutrition Facts : Calories 157 calorie, FatContent 11 grams, SaturatedFatContent 5 grams, CarbohydrateContent 5 grams, FiberContent 2.5 grams, ProteinContent 10 grams

EASY 20 MINUTE OVEN BAKED TROUT - INSPIRED TASTE



Easy 20 Minute Oven Baked Trout - Inspired Taste image

Baking rainbow trout in foil packets helps the fish cook perfectly. While they bake, juices form at the bottom of the packet. This is delicious when spooned over the cooked trout when serving. Other ingredients to consider adding to the middle of the fish are thinly sliced garlic, onion, or greens (like spinach). If you have large fish or have steelhead trout (usually much larger than rainbow trout), you can still use our method, but the bake time will be longer.

Provided by Adam and Joanne Gallagher

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield Makes 2 Servings

Number Of Ingredients 5

Olive oil
2 small rainbow trout, cleaned and butterflied (opened up with the halves still attached), about 1 pound
1 lemon, sliced
4 fresh parsley or dill sprigs
Salt and freshly ground black pepper

Steps:

  • Heat the oven to 400 degrees F. Cut two sheets of heavy duty aluminum foil that are larger than your fish.
  • Place trout, skin side down, on each piece of foil. Lightly oil both sides with oil. Season both sides, inside and out, with salt and pepper.
  • Place two parsley (or dill) sprigs and two lemon slices down the middle of each fish.
  • Fold up the foil by grabbing at the edges and crimping together to make a packet.
  • Place packets of fish onto a baking sheet. Bake for 10 to 15 minutes, checking one packet after 10 minutes. The flesh should pull apart easily with a fork.
  • Place each packet on a plate. Carefully open the foil packets — take care not to let the steam burn you. Slide the fish away from the packet and onto the plate and pour juices over it. Serve with more fresh herbs and lemon slices.

Nutrition Facts : Calories 285, ProteinContent 32 g, CarbohydrateContent 1 g, FiberContent 0 g, SugarContent 0 g, FatContent 16 g, SaturatedFatContent 4 g, CholesterolContent 87 g

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SMOKED TROUT DIP RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 15 minutes
Category appetizer
Cuisine american
Calories 157 calorie per serving
  • Discard the head, and skin and flake the trout fillets. Puree the cream cheese, sour cream, and horseradish in a mini food processor. Add the fish and pulse to a make a smooth dip. Transfer to a bowl and stir in the onion and parsley, and the lemon juice, to taste. Refrigerate until firm, about 1 hour. Serve with celery or endive leaves.
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