Smoked Trout Pâté is the ideal recipe to have on hand for the holidays. Not only is it a snap to prepare, it’s versatile; elegant enough for a fancy party and simple enough for a fireside dinner. The ingredients are minimal and may be purchased in advance and stored in the refrigerator, ready to be blitzed at a moment’s notice or a surprise guest’s arrival. The smoky trout is fluffed and lightened with lemon and cream cheese, then crowned with crunchy toasted almonds and fresh chives. The flavor is so addictively good you might want to double up on the quantities, so you can make a separate stash for yourself.
Smoked Trout Pâté
Serve the pâté on baguette slices, pumpernickel rounds, or cubed pumpernickel bread. Don’t hold back on the almonds. Their nutty flavor and crunchy texture are what set these canapes apart. Smoked mackerel may be substituted for the trout. Makes about 2 cups.
8 ounces smoked trout (or mackerel), skin and any bones removed
6 ounces cream cheese, room temperature
1/4 cup grated onion with juices
1/4 cup fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper, plus extra for garnish
1/2 teaspoon Tabasco
Thinly sliced European-style pumpernickel squares, rounds or baguette slices
1/3 cup almonds, toasted, coarsely chopped
Process all of the pâté ingredients in the bowl of a food processor until light and smooth. If too thick, add a little more lemon juice. Transfer to a bowl. To serve, smear on pumpernickel bread or baguette slices. Sprinkle with almonds and chives.
Party food can be healthy, too. In fact, during the festive season, it’s important to have a few healthy recipes up our sleeves that are fancy enough to be invited to the holiday table while balancing the season’s excess. Smoked Salmon Tartare is a perfect multi-tasking appetizer: It has fresh, bold flavors, is rich in protein, B vitamins, and calcium and is low-fat to boot. It may be dressed up and served on brioche toasts, or kept more casual, presented on baguette slices, or, in this case, whole grain pumpernickel bread. Garnish it with fresh herbs and lemon, and don’t forget to pass the champagne – it’s the party season, after all.
Smoked Salmon Tartare
For best results, finely chop the salmon, onion and chives in similar minced size. I prefer to do this by hand with a knife, rather than use a food processor, which will often create a paste.
8 ounces smoked salmon, finely chopped
1/4 cup finely chopped red onion
2 tablespoons Greek yogurt
2 tablespoons fresh lemon juice
2 tablespoons finely chopped dill
1 tablespoon finely chopped chives
Whole wheat or pumpernickel rounds
Freshly ground black pepper
Finely dice the smoked salmon. Transfer to a bowl. Fold in the onion, yogurt and lemon juice. Add the dill and chives and gently combine. Mound spoonfuls of the salmon on pumpernickel or whole wheat rounds. Sprinkle with sea salt (to taste) and freshly ground black pepper. Serve garnished with lemon segments.
My mission (should I choose to accept it): To create an original recipe using Prosciutto di San Daniele from Legends from Europe.Legends from Europeis a 3 year campaign funded by the European Union and launched in the U.S. to increase awareness and celebrate “the legendary quality, tradition and taste” of five authentic PDO products (Protected Designation of Origin) from Europe: Prosciutto di Parma, Parmigiano Reffiano, Prosciutto di San Daniele, Grana Padano and Montasio.
As luck would have it, these 5 products happen to be some of my favorites. The biggest challenge I faced was not in accepting this mission but deciding which product to feature. Fortunately, the folks at Legends helped me with my choice and assigned me the Prosciutto di San Daniele.
Prosciutto di San Daniele is named for the region of San Daniele in northeastern Italy where it enjoys a unique micro-climate nestled between the Dolomite Alps and the Adriatic Sea. The ham is left to slow-cure naturally, following a 2,000 year-old tradition introduced by the Celts. Today, Prosciutto di San Daniele is considered a delicacy with its mild flavor and delicate texture. This week, I will be posting a few recipes I’ve created with Legends’ Prosciutto di San Daniele.
Prosciutto Figs with Goat Cheese and Rosemary
A small rosemary sprig does double duty as a toothpick and aromatic, infusing the figs and goat cheese with its flavor as they bake in the oven. Makes 16 hors-d’oeuvres
8 ripe figs
2 ounces soft fresh goat cheese
1/4 teaspoon freshly ground black pepper
8 slices “Legends from Europe” Prosciutto di San Daniele, halved lengthwise
16 3/4-inch rosemary sprigs with stem, plus 1/4 cup fresh rosemary leaves for garnish
Extra-virgin olive oil
Finely grated lemon zest for garnish
Heat oven to 375 F. Halve figs lengthwise. Place figs on a work surface, skin side down. Gently make a small indentation in each center with a teaspoon. Mix goat cheese and pepper together in a small bowl. Fill the indentation with goat cheese, about 1/2 teaspoon. Wrap a prosciutto slice, cross-wise, around fig. Spear a rosemary sprig through the center to hold the prosciutto in place. Repeat with remaining fig halves. Place figs in a baking dish. Lightly brush prosciutto with olive oil. Bake in oven until prosciutto begins to crisp, about 15 minutes. Remove from oven and transfer figs to a platter. Remove baked rosemary sprigs and discard (they will be brown). Replace with a few fresh rosemary leaves, without stem. Lightly drizzle figs with honey. Sprinkle with lemon zest. Serve warm.