Smoked trout curry toast

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 650, total fat 31 G., saturated fats 4 G., proteins 36 G., carbohydrates 57 G., fiber 7 G., cholesterol 71 mg, sodium 1209 mg, sugar 10 G.

Smoked trout is often overlooked in favor of the more popular smoked salmon, but it's a versatile and healthy way to include more fish in your diet. Smoked trout is meaty and tender, and it shreds easily into firm pieces that won't fall apart or turn into mush when mixed with other ingredients or heated. Make a quick smoked trout curry and serve it on crispy toast, accompanied by a light fennel salad.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 tablespoons of vegetable oil
1 small red onion, finely chopped
1 red jalapeño, finely chopped (remove seeds to reduce heat)
3 cloves garlic, crushed
1 tbsp. curry powder
2 large tomatoes (about 450 g), diced
220 g smoked trout, cut into 1 cm pieces, skin removed (about 2 cups)
4 large slices sourdough bread (about 2cm thick)
1 cup tightly packed fresh cilantro or mint, finely chopped
1/2 large fennel root, very thinly sliced, + 1/4 cup chopped fennel greens

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: toasts, tomatoes, red onion, jalapeno pepper, smoked trout, fennel bulb, mint, cilantro, curry

Cooking the dish according to the recipe:

Preheat oven to grill mode.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the red onion, jalapeño, garlic, and curry powder and cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the tomatoes and cook, stirring, until they begin to soften, 2-4 minutes. Remove from heat, add the smoked trout, and season with salt and pepper to taste.

Place the bread slices on a baking sheet and brush both sides with vegetable oil (1 tablespoon per slice); season with salt and pepper. Toast the bread, turning once, until golden brown, 1-2 minutes.
Add half the greens to the trout mixture, then spoon it onto the toast. Toss the fennel with the remaining chopped greens, 1 tablespoon of vegetable oil, the fennel greens, and a pinch of salt and black pepper. Serve with toast.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Healthy snacks / Calorie content of prepared meals / Grill in the oven / Summer dishes / Appetizers / Sandwiches / Fish appetizers / Food Network - recipes