Smoked Rainbow Trout
CATSMO Smoked Trout Filets come from Locally Farmed Rainbow Trout that are smoked over oak in the Catskills with just a touch of sea salt. Delicate and delicious.
Perfect for salads, trout pate (Recipe below) and on canapés. Keep this versatile alternative to smoked salmon in your fridge year-round.
Includes: 2 x 5oz Packs
Smoked Trout Dip:
Yields: Approximately 1¼ cups
6 to 8 oz smoked trout fillets, skin removed, flaked
¾ cup crème fraîche
½ cup cream cheese, room temperature
2 tsp prepared horseradish
1½ Tbsp capers, rinsed
juice of 1 medium lemon
1 clove garlic, grated
2 Tbsp finely diced red onion
1 to 2 Tbsp fresh parsley leaves, finely chopped
2 Tbsp fresh dill, finely chopped
kosher salt and freshly ground black pepper, to taste
Preparation: Add trout fillets, crème fraiche, cream cheese, horseradish, capers, lemon juice and garlic to the bowl of a food processor; blend until smooth. Add red onion, parsley and dill; pulse to blend or transfer trout mixture to bowl and stir in remaining ingredients by hand. Season with salt and pepper to taste. Cover and refrigerate, at least 2 hours, to let flavors blend.
To Serve: Transfer smoked trout dip to a serving bowl and set on a platter. Arrange assorted crudités and crackers around platter and serve chilled with lemon wedges.
Storage: The smoked trout will stay fresh for 7-10 days after the time of purchase or delivery. Keep refrigerated. Though ideally consumed fresh, smoked salmon can be frozen if tightly wrapped when you receive it. Thaw in the refrigerator overnight.
CATSMO Smoked Trout Filets come from Locally Farmed Rainbow Trout that are smoked over oak in the Catskills with just a touch of sea salt. Delicate and delicious.
Perfect for salads, trout pate (Recipe below) and on canapés. Keep this versatile alternative to smoked salmon in your fridge year-round.
Includes: 2 x 5oz Packs
Smoked Trout Dip:
Yields: Approximately 1¼ cups
6 to 8 oz smoked trout fillets, skin removed, flaked
¾ cup crème fraîche
½ cup cream cheese, room temperature
2 tsp prepared horseradish
1½ Tbsp capers, rinsed
juice of 1 medium lemon
1 clove garlic, grated
2 Tbsp finely diced red onion
1 to 2 Tbsp fresh parsley leaves, finely chopped
2 Tbsp fresh dill, finely chopped
kosher salt and freshly ground black pepper, to taste
Preparation: Add trout fillets, crème fraiche, cream cheese, horseradish, capers, lemon juice and garlic to the bowl of a food processor; blend until smooth. Add red onion, parsley and dill; pulse to blend or transfer trout mixture to bowl and stir in remaining ingredients by hand. Season with salt and pepper to taste. Cover and refrigerate, at least 2 hours, to let flavors blend.
To Serve: Transfer smoked trout dip to a serving bowl and set on a platter. Arrange assorted crudités and crackers around platter and serve chilled with lemon wedges.
Storage: The smoked trout will stay fresh for 7-10 days after the time of purchase or delivery. Keep refrigerated. Though ideally consumed fresh, smoked salmon can be frozen if tightly wrapped when you receive it. Thaw in the refrigerator overnight.
CATSMO Smoked Trout Filets come from Locally Farmed Rainbow Trout that are smoked over oak in the Catskills with just a touch of sea salt. Delicate and delicious.
Perfect for salads, trout pate (Recipe below) and on canapés. Keep this versatile alternative to smoked salmon in your fridge year-round.
Includes: 2 x 5oz Packs
Smoked Trout Dip:
Yields: Approximately 1¼ cups
6 to 8 oz smoked trout fillets, skin removed, flaked
¾ cup crème fraîche
½ cup cream cheese, room temperature
2 tsp prepared horseradish
1½ Tbsp capers, rinsed
juice of 1 medium lemon
1 clove garlic, grated
2 Tbsp finely diced red onion
1 to 2 Tbsp fresh parsley leaves, finely chopped
2 Tbsp fresh dill, finely chopped
kosher salt and freshly ground black pepper, to taste
Preparation: Add trout fillets, crème fraiche, cream cheese, horseradish, capers, lemon juice and garlic to the bowl of a food processor; blend until smooth. Add red onion, parsley and dill; pulse to blend or transfer trout mixture to bowl and stir in remaining ingredients by hand. Season with salt and pepper to taste. Cover and refrigerate, at least 2 hours, to let flavors blend.
To Serve: Transfer smoked trout dip to a serving bowl and set on a platter. Arrange assorted crudités and crackers around platter and serve chilled with lemon wedges.
Storage: The smoked trout will stay fresh for 7-10 days after the time of purchase or delivery. Keep refrigerated. Though ideally consumed fresh, smoked salmon can be frozen if tightly wrapped when you receive it. Thaw in the refrigerator overnight.
