Archive for Maureen Brown

Trout-Potato Latkes

trout -potato-latkes recipeIngredients:
Combine —
2 cups peeled, boiled or steamed, mashed potatoes, with:
2 tbsp butter
1 egg
1 medium chopped yellow onion, chopped and sauteed
2 tbsp chopped fresh green onion
1/4 cup thick cream
1 tsp parsley and/or basil
salt and pepper to taste
1/4 cup cornmeal
1–2 gold foil pouches of smoked Ted’s Trout

Preparation:
Half-drain, crumble and fold the trout into the potato mixture. This will make a stiff, slightly sticky dough. Form into cakes, and dredge in cornmeal. In a lightly oiled, heavy pan, cook cakes over medium heat until golden, turning once.

Serves 4–6.

Trout Morocco

trout-morocco-recipeIngredients:
4 Ted’s Trout fillets
1/4 cup honey
2 tbsp white wine
2 tbsp lemon juice
2 tsp ground cumin
1 tsp sambal oelek (chili paste)
1 tsp cinnamon
1/2 tsp salt

Optional extras:
several small bunches concord grapes
chopped fresh mint
chopped fresh chives

Preparation:
In a large square glass baking dish, lay the fillets skin side down. Combine the rest of the ingredients (except the extras) in a bowl, and pour over the fillets. Let stand for 10 minutes in the fridge. Remove fillets from marinade, and place onto pre-heated barbeque grill. Cook fillets, skin side down for about 6 minutes, or until fish flakes easily with a fork. Remove from grill. Arrange fillets on a large plate, and garnish with grapes, mint, and chives.

Serves 4.

Ted’s Trout Chowder

Ingredients:
2 medium white onions, chopped
1/2 cup flour
1/2 cup  butter
3 cups fish or vegetable stock
3-4 medium potatoes, cubed
1/2 cup chopped garlic scapes or fresh green beans or fresh peas or frozen corn
2 Ted’s Flash-frozen Trout Fillets, cubed 
1 cup milk or light cream
1/2 tsp fresh chopped dill
1/2 tsp dry mustard
1 tsp minces fresh garlic
1 tsp chopped parsley
1 tsp Worcestershire sauce
dash of your favourite hot sauce
salt and fresh ground pepper to taste 

Preparation:
Saute onions in butter till soft. Add flour and stir till blended. Add stock, potatoes and garlic scapes. Simmer for 20 minutes. Add trout cubes and simmer gently for 10 minutes. Add milk, herbs and remaining ingredients. Heat thoroughly without boiling.

Serves 6.

Ted’s Smoked Trout Dip

Ingredients:
1 cup cream cheese
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp horseradish
dollop of ranch dressing (optional)
1 pouch Ted’s Smoked Trout, crumbled with a little juice or 1/2 lb of Ted’s Frozen Smoked Trout

Seasonings:
fresh ground pepper to taste
1-2 tbsp lemon or lime juice
1-2 tbsp fresh or dried herbs such as; cilantro, dill, basil or parsley
dash of hot sauce
1/2-1 tsp Worcestershire sauce
1-3 cloves chopped garlic
1-3 tbsp chopped green onions or chives

Preparation:
Blend together until smooth the first 5 ingredients. Mix well with the trout. Add in any or all seasonings, to taste. Chill the dip for one hour. Serve with crackers or small rounds of French bread. Keeps refrigerated for up to 2 days.