This trout recipe is really special to serve as an appetizer. They really need to be prepared the day before, or at worst, the morning before serving because they need to sit for minimum of six hours before cooking. I much prefer to do them the day before. They are really easy, but they take a lot of preparation, so I tend to only make these for a special occasion. It is also important not to let these sit for any length of time because they quickly lose their shape. So, two things to bear in mind, one, they must be prepared ahead of time and two, you must not start cooking them until all your guests have arrived. They take 30 minutes exactly to cook. For a different flavor, you can use smoked salmon, or if you are feeling adventurous, smoked haddock. The best trout to use is steelhead trout or rainbow trout, I found it difficult to find smoked haddock in the US, but if you can find it, be sure to remove any bones first. There are rarely bones in salmon or trout fillets, but you do not need the best cut for this recipe so check just to make sure. Guaranteed one of the best trout recipes you have ever tried.
Equipment;
8 small ramekins
A sharp knife
A cutting board
A food processor
A bowl
A whisk
Ingredients:
10 oz smoked Trout
2 eggs
½ pint of heavy cream
A dash of horseradish
Salt and pepper
If the fish has skin attached, remove the skin and discard. Check for bones at the same time. Cut the fish into small pieces and put them an a food processor or blender. Add the horseradish and a good dash of salt and freshly ground pepper. Turn the processor on and blend until the fish is a smooth paste. In a bowl, whisk the eggs and add to the fish mixture. Blend again. Transfer this mixture into a bowl and place in the refrigerator for a minimum of six hours, but preferably overnight. Most trout recipes need a little preparation time, and this one is no different - it allows the flavors to mellow and infuse.
45 minutes before these are to be served, preheat the oven to 375F Now, fill a large roasting tin with boiling water to a depth of about one inch and place this tin in the oven on a center shelf.
Now return the fish mixture to the blender, add the cream and blend again for a minute or two. Pour the mixture into the ramekins and fill them about ¾ full. Now, place the ramekins in the roasting tine and cook for 30 minutes. Exactly 30 minutes. Serve these as soon as they come out of the oven. They can be either served in the ramekins or right way up on a plate. To do this, you will need to transfer the creams to another small plate upside down and then on to the serving plate. The top should be crispy and brown and looks wonderful. They do not hold their shape for very long, so serve immediately. Serve with a salad and hot French bread and Hollandaise sauce. (see Hollandaise sauce recipe.)
