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Posts Tagged ‘Hot-smoked trout’

Hot-Smoked Trout, Gnocchi & Spinach Bake

Posted in Fish, Food, tagged , , , , , , , , , , on 25 October 2024| Leave a Comment »

This is a dish we cook when we get home late and need something quick and tasty. You can easily pick up the ingredients in a supermarket on the way home.

Wine Suggestion: the more we taste them, the more we like how versatile Verdicchio is, even the entry level Villa Bianchi from Umani Ronchi in the Marche. There’s just the right level of texture and viscosity for the creamy richness, and zip, zing and minerality for the fish.

Hot-smoked salmon, gnocchi and spinach bake – serve 4

  • 500g gnocchi
  • 4 hot-smoked trout (or salmon) fillets, skin removed
  • 200ml double cream
  • 150ml full-fat milk
  • zest of 1 lemon
  • leaves from 4 sprigs of thyme
  • 3 tbsp of Parmesan
  • 2 tbsp wholegrain mustard
  • 4-6 pieces of frozen spinach
  • green salad, to serve

Heat the oven to 220C/200C fan/gas 7.

Put the gnocchi into a baking dish and tuck in the trout fillets.

Mix the double cream, milk, lemon zest, thyme, Parmesan and mustard together and season well.

Add the frozen spianch to the dish and pour over the cream mixture.

Place in the oven and cook for 20-25 minutes, give everything a gentle mix about halfway through to break up the spinach. Serve with a green salad.

(Original recipe by Anna Glover in Olive Magazine, September, 2022.)

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Hot Smoked Trout Bagels with Mustard Butter and Cream Cheese

Posted in Brunch, Fish, Food, tagged , , , , , , , , , , on 4 September 2021| 2 Comments »

This brunch dish is from Camper Van Cooking by Claire Thompson and Matt Williamson. We cook in a tent which is a similar endeavour but sadly not this year. Still, it’s been fun trying out the recipes for when the time comes.

Hot-smoked trout bagels with mustard butter and cream cheese – serves 4

  • 5 tbsp butter, softened
  • 2 tsp Dijon mustard
  • 2 tsp wholegrain mustard
  • juice and finely grated zest of ½ a lemon
  • 1 small red onion, very thinly sliced
  • 150g-200g hot-smoked trout fillets (we used trout as we love the rainbow trout from Goatsbridge Trout Farm in Kilkenny) but you could also use hot-smoked salmon, break it into bite-size pieces
  • 4 wholemeal bagels
  • 150g full-fat cream cheese

Beat three-quarters of the butter with the mustards, lemon zest, black pepper and a little salt.

Melt the rest of the butter in a frying pan over a medium heat, then add the onion and cook for about 5 minutes or until softened.

Add the salmon pieces and heat through for a couple of minutes, then add the mustard butter and cook for another 5 minutes or until hot and the onions are very soft. Try not to break the salmon up too much.

Lightly toast the bagels and spread with the cream cheese, then add the salmon, sprinkle with lemon juice and serve.

(Original recipe from Camper Van Cooking by Claire Thomoson and Matt Williamson, Hardie Grant: Quadrille, 2021.)

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