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