Father's Day Smoked Trout Spread

Last year we found ourselves in Manhattan together as a family and before venturing into the Metropolitan Museum, we had to satisfy our growing hunger. We stopped in at a small deli on Maddison avenue on the upper east side, if I recall correctly, and had the most fantastic smoked trout sandwiches. I'll have to find that deli again someday.

I have been meaning to reverse engineer them ever since. Here you have my version, infused with wasabi and a dash of hot sauce.

A great Father's day treat.

1 clove garlic

1 shallot

1 green onion

palmful fresh parsley leaves

8 oz smoked trout, skin removed (I used Trader Joe’s)

8 oz cream cheese

1 Tbsp Worcestershire sauce

1 Tbsp favorite hot sauce (I used Chululu)

1 Tbsp wasabe paste

1/2 tsp dill weed

1/2 tsp Pimenton, Spanish smoked paprika

Chop the garlic, shallot, onion and parsley in a small food processor.

Cut the trout into 1-inch pieces and add to the processor. Pulse until you have an even, coarse meal; do not over-process.

Remove trout to a bowl. Now add the cream cheese and remaining ingredients to the processor and blend together. Transfer the cream cheese mixture to the bowl with the trout.

Gently fold together.

Let spread sit in refrigerator at least 30 minutes to blend flavors.

Serve with crackers, toast, or on baguette.

Makes 16 oz spread. Serve with pickles if desired. I desired.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Vinaigrette Erique 2.0

From the archives: Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well. In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique. It's great, yet I have been looking for something slightly more modern and upbeat. So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Cuisine Eric

Search This Blog