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Smoked Trout Savories

Party.Freak's picture
Ingredients
  Smoked trout 600 Gram
  Shallots 6
  Flour 3 Teaspoon
  Cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  French mustard 1⁄2 Teaspoon
  Parmesan cheese 2 Tablespoon, grated
  Mustard butter 1 Tablespoon
  Butter 3 Ounce (90 Gram)
  Worcestershire sauce 2 Teaspoon
  Tabasco 3 Drop
  Dry mustard 1⁄2 Teaspoon
Directions

Place fish in pan, cover with water and bring to boil; reduce heat and simmer, uncovered, 3 minutes each side or until easily flaked with fork.
Remove from pan and drain.
Peel away skin and flake fish into bowl, removing any bones.
Melt butter in pan, add chopped shallots and cook 1 minute, add flour and cook further 1 minute.
Add cream, salt, pepper and mustard, mix thoroughly, stir until sauce thickens slightly.
Remove from heat, mix into fish.
Spread 2.5cm (1 in) circles or squares of toast with Mustard Butter, then spread with fish filling.
Sprinkle cheese over top.
Top, if desired, with thin strips of green pepper.
Place on oven trays, bake in moderate oven 10 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Seafood

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