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Tregida Ltd, Trelash, Warbstow, Launceston, Cornwall, PL15 8RL

Smoked Fish Recipes

A selection of recipes that we hope you will enjoy.  If there's a particular recipe that you'd like to see featured let us know.

Smoked Salmon Devilled Eggs

 

Ingredients

6 large hard-boiled eggs

4 oz. smoked salmon, very finely diced

1/4 cup thinly sliced fresh chives

1/4 cup mayonnaise

2 Tbs. minced red onion

2 Tbs. capers, rinsed and finely chopped

1 Tbs. fresh lemon juice

1/2 tsp. packed finely grated lemon zest

Freshly ground black pepper

 

Method

  • Peel and halve the eggs lengthwise.

  • Remove the yolks and crumble them into a medium bowl.

  • Add the salmon, 3 Tbs. of the chives, the mayonnaise, onion, capers, lemon juice, zest, and 1/8 tsp. pepper and mix.

  • Mound the filling into the egg whites.

  • Garnish with the remaining 1 Tbs. chives and several grinds of black pepper.

 

TREGIDA-SMOKEHOUSE-LOGO-LARGE TREGIDA-SMOKEHOUSE-LOGO-LARGE

Fingerling Potato Gallettes with

Smoked Trout

 

Ingredients

8 oz. fingerling potatoes (about 5 medium)

2 Tbs. extra-virgin olive oil

Kosher salt and freshly ground black pepper

¼  cup crème fraîche

2 Tbs. thinly sliced fresh chives

¼  tsp. finely grated lemon zest

12 small, thin slices smoked trout (about 4 oz.)

 

Method

Heat the oven to 375°F. Line a rimmed baking sheet with a nonstick baking liner or parchment.  Using a mandoline or a sharp knife, cut the potatoes lengthwise into 1/16-inch-thick slices. Soak the 40 nicest, most even slices in a large bowl of cold water until pliable, about 20 minutes.

 

Drain the potatoes and pat dry with paper towels. Put them in a medium bowl and toss with the oil, 1 tsp. salt, and 1/2 tsp. pepper. Fan 10 potato slices into a 6-inch circle (like a flower) on the prepared sheet. Repeat with the remaining potato slices to make 4 individual circles. Cover the potatoes with parchment and set another baking sheet on top to keep the potatoes flat. Bake until tender, about 15 minutes.

 

Remove the top baking sheet and the parchment and continue to cook until crisp and browned, 15 to 20 minutes more.  Meanwhile, in a small bowl, whisk the crème fraîche, 1-1/2 Tbs. of the chives, the lemon zest, 1/8 tsp. salt, and 1/4 tsp. Pepper.

 

Carefully transfer the potato galettes to individual plates. Place one slice of trout on a potato circle. Add a dollop of crème fraîche, then another slice of trout, another dollop of crème fraîche, and a final slice of trout. Top with a small dollop of crème fraîche and garnish with some of the remaining chives and a grind of pepper. Repeat with the remaining galettes, trout, crème fraîche, chives, and pepper.

 

 

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