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Smoked
Trout and Salmon with Horseradish Sauce
From Anne
Malone, Colorado Springs, Colorado
4 Fillets of
trout
1 lb Salmon fillet
125g (4oz) Cream Cheese
1 egg
2t Lemon Juice
1/3 cup Cream
Smoke
the trout and salmon in smoker using 2T Alder wood chips. Smoking time approximately 20
minutes. remove from smoker.
Place cream cheese, egg,
lemon juice and half the salmon in a blender. Blend for about 5 seconds or until just
combined. Fold in cream and season to taste. Grease 6 small foil cups (or small soufflé
or ramekin dishes) and fill with mixture. Cover each with foil and place in a baking tray
half filled with boiling water. Bake at 400Å F until firm to touch ( approximately 30
minutes)
Horseradish Sauce
1/3 cup mayonnaise
1/3 cup cream (whipping)
1/3 cup horseradish sauce
2t choppped chives
Heat all the ingredients
except chives in a pan, adding chives just before serving.
Turn foil cups (still warm) onto a bed of sliced cucumber and top with a rosette of flakes
of smoked salmon. Drizzle the sauce around.
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Smoker Cookbook
Stove Top Smoker
Stainless Steel Stovetop Smoker Get the savory
flavor and low-fat benefits of wood-smoking indoors or out with this heavy-gauge stainless
steel smoker. Great for smoking your own chiles, tomatoes and tomatillos for salsas as
well as for fish and meats. Can be used on the stovetop or backyard grill, or over a
campfire. Long loop handles stay cool during normal stovetop use and fold in for easy
storage. Comes with an easy-to-clean nonstick rack, cookbook, instructions, and four
varieties of wood chips (alder, oak, cherry, and hickory) for a variety of flavors and
aromas. 15"L x 11"W x 3-1/2"D. Includes a 7-year manufacturer warranty.
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