"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Thread Tools Display Modes
Old 06-21-2006, 10:17 PM   #1
Assistant Cook
Join Date: May 2006
Posts: 2
Exclamation Smoked trout and goat cheese puree

Smoked trout and goat cheese pureed together, I'm in the process of deciding what sounds good using the puree in a sandwich. I need help with feedback as to what I've come up with, if it sounds good or not. This is what I'm thinking, using the puree as a spread on foccacia or ciabatta bread, maybe potato bread. Having grilled vegetables, tossed in balsamic vin. then grilled, red onion, egg plant, tomato, portabella, and something like watercress, sorrel, maybe spinach. Any suggestions?

Thank you!

quicklearner is offline   Reply With Quote
Old 06-23-2006, 08:49 AM   #2
Senior Cook
VegasDramaQueen's Avatar
Join Date: Sep 2004
Posts: 316
This is a great combination. I've made this with both goat cheese and cream cheese if I'm out of goat cheese, and it's great spread on foccacia or slices of fresh, warm french baguette. You can spread this on crackers too or a warm bagle. I prefer the baguette or foccacia. I like your idea for the veggies.
VegasDramaQueen is offline   Reply With Quote
Old 06-23-2006, 03:35 PM   #3
Chef Extraordinaire
mudbug's Avatar
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Not a fan of smoked trout here (fresh is totally different story), so maybe I'm off base, but it sounds like you've got a lot of strong flavors going there that would cancel each other out.
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 06-24-2006, 08:09 AM   #4
Senior Cook
VegasDramaQueen's Avatar
Join Date: Sep 2004
Posts: 316
Not at all Mudbug. As I said, I've made this myself and it really is very good. Smoked trout shouldn't be so overpowering as to cancel out the goat cheese. You can also use cream cheese if you think goat cheese is too strong. Either way it's delicious.
VegasDramaQueen is offline   Reply With Quote
Old 06-24-2006, 09:28 AM   #5
Assistant Cook
Join Date: Jan 2006
Posts: 1,694
I'd rather use cream cheese with this.
Gretchen is offline   Reply With Quote
Old 06-26-2006, 01:03 AM   #6
Master Chef
Michael in FtW's Avatar
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
I love smoked fish (which includes trout). But, I have to raise the question of "how" was the fish smoked? Cold smoked, in my experience, have a stronger "smoke" flavor than hot smoked. Thus, again just from my experience, cold smoked would stand up to something like a strong Feta (but since both the fish and cheese are on the dry side you might need to add a few tablespoons of cream to get a nice spread consistency), while the milder flavored "hot smoked" would probably work better with a more neutral flavored creamed cheese.

I think you have too many flavors and textures going on for a sandwich quick ... just MHO. I would replace the balsamic (maybe use it sparingly as a condiment if anything) with extra virgin olive oil for the grilling .. and narrow down the vegies a bit. I know that greens, red onion and tomato work great with a smoked fish pate/mouse/puree. Not sure about the eggplant or portabella - not only from the flavor side but also from the texture side.

Hey - I could be totally wrong! If it sounds good to you - give it a try and let us know how it turned out!
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 12:56 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.