Cold Smoked Trout with Ricotta & Cream Cheese with Pickled Onions. Here is a lovely simple recipe for our Cold Smoked Trout that you can prepare before your guests arrive,...
Here is a lovely simple recipe for our Cold Smoked Trout that you can prepare before your guests arrive, perfect for breakfast, brunch or a light lunch with a side salad. Please get in touch and let us know if you found it easy to prepare and how much your guests have enjoyed it!
Quick Pickled Onions
1/2 red onion finely sliced
2 tablespoons apple cider vinegar
1/4 cup boiling hot water
1/2 teaspoon cracked black pepper
Pinch of smoked sea salt
Ricotta & Cream Cheese topping
200g ricotta
125g cream cheese
1/4 cup olive oil
1/4 cup lemon juice
Zest from half a lemon
pinch of smoked sea salt
pinch of freshly ground coarse black pepper
Bagel Toppings
100g Cold Smoked Trout
Fresh dill (Finely chopped)
Capers
Fresh Bagels (Sesame-Seeded work really well here)
Quick Pickled Onions
Use a mandolin or very sharp knife to finely slice the red onion.
Place all ingredients into a large jar or container with a tight fitting lid, mix well and leave to pickle while you prepare the rest of the recipe. You may not need all of the onions for this recipe so feel free to store any excess in the fridge for a few weeks.
Ricotta & Cream Cheese
Bring your ricotta and cream cheese up to room temperature.
Place all ingredients into a food processor and blend for 2 minutes or until a smooth texture has formed and all ingredients are well combined.
Assembling the dish
Cut your bagel in half and smear a generous portion of the ricotta and cream cheese on the bagels.
Place 50g of cold smoked trout on top and then garnish with a small serving of the quick pickled onions.
Finish off with a sprinkling of fresh dill and capers.
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