Velvet Smoked Trout
You can never have too many main course recipes, so give Velvet Smoked Trout a try. One portion of this dish contains around 26g of protein, 15g of fat, and a total of 278 calories. This recipe serves 1. If you have pepper, trout, heavy cream, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. It is a good option if you're following a gluten free, primal, and pescatarian diet.
Instructions
Remove the skin, head and tail from the trout. Gently pull the fillets from the bones, leaving even the very fine bones attached.
In a mixing bowl, gently shred the fillets with two forks; remove any fine bones now. Set aside.
Cook the celery and onion in butter over medium-low heat until softened, about 5 minutes.
Add, with pepper, to the fish. Cool.
Beat the cream until it holds soft peaks. Gently fold into the trout.Refrigerate for at least 3 to 4 hours, or up to 2 days, before using.
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