TIP OF THE DAY: Uses For Smoked Fish

June 28, 2017 at 8:58 am · Filed under Fish-Seafood-Caviar, Recipes, Tip Of The Day

[1] Soba noodles with smoked trout. Here’s the recipe from Food Network.

Smoked Trout Canapes Recipe
[2] Canapes or snacks: Granny Smith apple slices with smoked trout. Here’s the recipe from Cooking Light.

Smoked Trout Tartines
[3] Here’s the recipe from Dang That’s Delicious.

Do you have tins of smoked fish in the pantry? Do you need inspiration to use them?

We opened our cupboard and found a few tins that came in a gift basket two years ago. They were still there because when we need smoked fish, we buy it fresh-smoked at the smoked fish counter (we’re fortunate to live a few blocks from a store with a large supply of smoked fish, hand-sliced to order).

While canned anchovies, tuna and sardines don’t sit for long on our shelves, canned smoked fish requires some thought. So we thought:

Rather than come across the same cans in another two years, we’ll make lunch with them until we use them up. The list of options we drew up is below, along with a recipe for avocado toast with smoked trout.

SMOKED FISH TRIVIA

Types of fish that are sold smoked (although not necessarily canned): bluefish, chubs, cod, herring, mackerel, sable (black cod), salmon, sturgeon, trout, tuna, whitefish and whiting.

Napoleon Bonaparte is the indirect father of canning. He is responsible for the initiative that led to the canning of food. Here’s the history of canning.

15 USES FOR CANNED SMOKED FISH

Breakfast

Bagel with cream cheese and onion.

Scrambled eggs or Eggs Benedict.

Lunch

Green salad with yogurt-dill dressing (mix yogurt with seasonings and dill; thin with milk or lime juice as desired).

Mixed with mayonnaise, like salmon or tuna salad.

Sandwich: regular, open-face (a.k.a. tartine—photo #3) or wrap with cream cheese or dill-sour cream/mayo spread and raw vegetables (arugula, sliced radishes, snow peas, whatever).

Appetizers & Snacks

Canapés, on a base of apple (photo #2), cucumber or toast.

Dip with crudités.

Mixed with cream cheese, sour cream and dill and and stuffed into celery or endive leaves, or atop cucumber slices, or served with crackers.

Rillettes (recipe).

Smoked trout mousse (recipe).

Dinner

Asian broth bowl with noodles and vegetables (photo #1).

Brandade, a French dish of smoked fish with mashed potatoes (recipe).

Fish tacos or tostadas.

Mixed with rice or other grain and vegetables (recipe).

Pasta, tossed with olive oil and lots of fresh-cracked pepper. We also threw in vegetables at hand: mushrooms, peas and scallions.

RECIPE: AVOCADO BUTTER TOAST WITH SMOKED TROUT

Here’s a variation for lovers of avocado toast: avocado butter.

The mashed avocado is mixed with soft butter for a richer spread, that pairs perfectly with smoked or grilled fish.

We received this recipe from the California Avocado Commission, developed by Jessica Koslow. “Smoky trout and creamy avocado butter combine perfectly for a delicious breakfast,” she says.

For lunch, we adapted it with a layer of marinated onions—delicious with both the fish and the avocado.

Ingredients Per Serving

3 teaspoons shallots, very thinly sliced

1/2 ripe, Fresh California Avocado, seeded and peeled

1/4 tablespoon unsalted butter, room temperature

1/2 tablespoon lemon juice, divided

1/8 tablespoon salt, divided

1/4 tin (3.9 ounces) oil-packed smoked trout, drained

1 slice 3/4″-thick rye or seeded bread

1/2 tablespoon butter, melted

3 teaspoons Italian (flat leaf) parsley

1/4 tablespoon fried capers (see make-ahead recipe, below)

1 tablespoon lemon zest

Optional: marinated onions

For The Fried Capers

1/4 tablespoon capers in brine

Canola oil, as needed

For The Marinated Onions

[4] Avocado butter on toast with smoked trout. Photo courtesy California Avocado Commission.

Halved Avocado
[5] A ripe, creamy California avocado. Photo courtesy California Avocado Commission.

These onions are a wonderful garnish for just about anything. We suggest making more than what is required here. They’ll keep in the fridge for two weeks or longer.

1 small sweet or red onion, thinly sliced

1 tablespoon minced parsley

1 tablespoon red wine or apple cider vinegar

¾ cup olive oil

Pinch of salt

Preparation

1. MARINATE the onion an hour in advance or overnight. Place the slices in a container and top with the oil, vinegar, parsley and salt to taste. Cover and shake to combine; then let sit at room temperature until ready to use (or refrigerate overnight).

2. MAKE the fried capers. Place the capers on a paper towel and set aside to dry for 30 minutes. Then, add an inch of canola oil to a pot over medium-high heat. When hot, add the capers and fry until no bubbles appear around them. Remove and place on a plate lined with paper towels.

3. PLACE the shallots on a paper towel to drain, and set aside. (You can do this while waiting for the capers to dry.)

4. MAKE the avocado butter by thoroughly mashing the avocado, butter, 1/4 tablespoon lemon juice and 1/8 teaspoon salt. Blend until smooth.

5. DRAIN the liquid from trout and set aside.

6. BRUSH the bread with the melted butter and lightly toast each side.

7. SPREAD the avocado mixture onto the toast. Place the trout on top of the avocado; layer the shallots and parsley on top. Sprinkle with the remaining lemon juice and garnish with the fried capers and lemon zest.

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