cat-as-trophy Posted April 29, 2009 Share Posted April 29, 2009 I am hoping that some clever raider will be able to tell me the best way to cook and serve smoked trout. Never had it in my life, but just happen to have one in the freezer. Cheers Mrs Flightmanager Link to comment Share on other sites More sharing options...
Jewhunter Posted April 29, 2009 Share Posted April 29, 2009 I love smoked trout Cath!! If it's been smoked it's already cooked & ready to go so simply thaw it out & serve it cold with a nice side salad & hot bread. Yum. Hope you enjoy it. Cheers, Grant. Link to comment Share on other sites More sharing options...
alasdair Posted April 29, 2009 Share Posted April 29, 2009 I love smoked trout Cath!! If it's been smoked it's already cooked & ready to go so simply thaw it out & serve it cold with a nice side salad & hot bread. Yum. Hope you enjoy it. Cheers, Grant. Its the best fast food. Beats a Big Mac any day!! Warm it up by wrapping it in foil and 10 min in the oven. Crusty bread is defiantly the way to go Enjoy alasdair Link to comment Share on other sites More sharing options...
Wantingaboat Posted April 29, 2009 Share Posted April 29, 2009 Hi Cath. I just spoke to the brains behind the operation and she says the best thing to do with it is to make pate. She is a very demanding polish woman and says its her mothers recipe. Cream cheese, a little oil, finely chopped spring onion a bit of fresh dill(optional) and salt and pepper. Mash it all together and its great on toast or bread. She just told me that i MUST say take the bones and skin out. Good luck. Link to comment Share on other sites More sharing options...
Moro Mou Posted April 29, 2009 Share Posted April 29, 2009 Spread on hot buttered toast with plenty of cracked black pepper and a squeeze of lemon . . . yum. Link to comment Share on other sites More sharing options...
rehab Posted April 29, 2009 Share Posted April 29, 2009 any idea where you can get smoked trout for a reasonable price in sydney? Link to comment Share on other sites More sharing options...
Moro Mou Posted April 30, 2009 Share Posted April 30, 2009 any idea where you can get smoked trout for a reasonable price in sydney? Hello Rehab, Most fish mongers have them otherwise the markets. Not sure how they taste but i am sure they would be ok. Nothing beats doing it yourself and eating warm fresh from the smoker though . . . Link to comment Share on other sites More sharing options...
squid hunter Posted April 30, 2009 Share Posted April 30, 2009 im getting hungy regards Squid Hunter Link to comment Share on other sites More sharing options...
rehab Posted April 30, 2009 Share Posted April 30, 2009 any idea where you can get smoked trout for a reasonable price in sydney? Ill have to check it out - my local doesnt have any - fresh or smoked - a trip to the fish markets is in order. I saw a recipe Huey had the day with smoked trout - looked great Link to comment Share on other sites More sharing options...
cat-as-trophy Posted May 1, 2009 Author Share Posted May 1, 2009 To all who replied to my post, thank you. Alas I only have 1 smoked trout, so will need to get some more to try out the different ways to use it in order. First will be to defrost, and have with salad. Sounds yummy. I really like the pate style wantingaboat, will definately have to get some more and try that one. Any more suggestions will be taken onboard and used in the not too distant future. (when I find a good supplier) Cheers Mrs Flightmanager Link to comment Share on other sites More sharing options...
warnie Posted May 4, 2009 Share Posted May 4, 2009 To all who replied to my post, thank you. Alas I only have 1 smoked trout, so will need to get some more to try out the different ways to use it in order. First will be to defrost, and have with salad. Sounds yummy. I really like the pate style wantingaboat, will definately have to get some more and try that one. Any more suggestions will be taken onboard and used in the not too distant future. (when I find a good supplier) Cheers Mrs Flightmanager Hi Mrs Flightmanager In regards to suggestions I could be wrong but have allways been under the impression to not freeze smoked trout as this complety spoils the product........but as I said could be wrong I thought it was reccommended it be best just kept refridgerated...???? anyway I am sure someone could offer there advice on that subject Cheers Warnie Link to comment Share on other sites More sharing options...
rooster Posted May 4, 2009 Share Posted May 4, 2009 This weekend might be a good time to fire up the smoker and convince someone to bring some trout back from lake lyall Link to comment Share on other sites More sharing options...
slinkymalinky Posted May 4, 2009 Share Posted May 4, 2009 Hi Cath, There are 2 dishes that MrsS and I love with smoked trout or salmon... and it doesn't matter if it's the cold smoked commercial kind or fish I've smoked at home in the little hot smoker. 1... Scrambled eggs with smoked trout for brekkie Cook the scrambled eggs and then just fold through some broken up smoked trout just before serving... the idea is for the fish to be warmed through, not cooked more. Really nice to also have some shallots or chives in there as well. Served on toast with some yummy coffee (or bubbles if it's an occasion) on the side. 2. Smoked salmon pasta About a million ways to do this but at its most basic, the same principle applies... cook the rest of the dish and then add the fish just before serving to warm it through (this also prevents it breaking up). I don't seem to ever use the same recipe twice but again as a start, fry off some onion and garlic with oregano, a little chilli and maybe some basil in extra virgin olive oil... throw in some olives to warm them through (some sun-dried tomatoes are yummy too)... add a splash of white wine to deglaze the pan... toss in your just cooked, still warm pasta (fettucine is my fave but it doesn't really matter)... season to taste (watch the salt though because smoked fish is often salty) then toss it around with the herbs & stuff until coated... crumble in some fetta cheese and throw in the salmon/trout, stir through till warm (only 30 seconds to a minute) and serve. If you're feeling wicked you can add a splash of cream with the cheese and fish. Cheers, Slinky Link to comment Share on other sites More sharing options...
cat-as-trophy Posted May 4, 2009 Author Share Posted May 4, 2009 Thanks Tony, those 2 suggestions sound absolutely scrummy. I will definately have to go and get some more smoked trout and salmon with all the terrific ideas that I have received. Keep them coming guys Cheers Cath (Mrs Flightmanager) Link to comment Share on other sites More sharing options...
rehab Posted May 9, 2009 Share Posted May 9, 2009 any idea where you can get smoked trout for a reasonable price in sydney? Found some at the local fishmongers - they wanted $35 a kilo. Went down to the fish markets at paddys in the city - they have the same brand for $15 a kilo, and it was delicious! Link to comment Share on other sites More sharing options...
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