Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, crepes with smoked trout. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Herb crêpes stuffed with ricotta and smoked trout. One of the finest words in the English language. To kick off our brunch revolution, try these stuffed crêpes with a glass or two of fine, oh-so-pale sparkling wine - either one of the many excellent local.
Crepes with Smoked Trout is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Crepes with Smoked Trout is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook crepes with smoked trout using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Crepes with Smoked Trout:
- Make ready 1/2 cup flour
- Get 2 eggs
- Prepare 3/4 cup milk
- Prepare 2 tsp oil
- Take 250 grams cream cheese
- Make ready 1/2 cup chopped chives
- Get 1 grated rind and juice of 1 lime
- Prepare 1 tabasco sauce
- Get 1 medium smoked trout, skin and bones removed and broken into pieces
- Make ready 1 chopped chives, garnish
- Get 1 green salad for serving
Always have smoked trout on hand. It'll quickly jazz up dishes for expected guests, and add its distinct, smoky, tongue-smacking flavour to otherwise plain salads and omelettes. To present smoked trout as an appetizer, serve on thin triangles of. For the most intense smoky flavor and deepest gold color, use a charcoal barbecue.
Steps to make Crepes with Smoked Trout:
- Whisk together the flour, eggs, milk and oil to form a smooth batter. Allow to stand for 30 minutes.
- Pour 2-3 tablespoons of the mixture into a greased, preheated pan. Cook crepe until mixture is set on top. Turn crepe over, cook for a further minute or until golden. Continue with remaining batter to make 8 crepes.
- Combine cream cheese, sour cream, chives, lime rind and juice, tabasco and trout. Divide mixture into eight then spread down centre of each crepe. Roll gently to enclose filling.
- Arrange 2 crepes on each plate, garnish with chives and serve with green salad.
To present smoked trout as an appetizer, serve on thin triangles of Westphalian-style pumpernickel bread with sour cream, chopped red onion. Smoking Allowed (Table Smoked Tasmanian Ocean Trout). Smoking Allowed is a signature dish from molecular gastronomy Chef Michael Elfwing of Jamie Oliver's Fettuccine with Smoked Trout, Asparagus and Peas. Smoked Salmon and Trout with Chive Oil. Crepes with Smoked Salmon, Ricotta, Red Onion and Capers with Lemon Creme Fraiche.
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