A refreshing and elegant appetizer featuring smoked trout, quick-pickled green strawberries, and creamy avocado mousse, served with rye crisps.
Yields: 4 appetizer servings Prep time: 45 minutes (plus at least 1 hour for pickling strawberries) Assembly time: 15 minutes
Ingredients:
For the Quick Pickled Green Strawberries:
- ½ cup green (unripe) strawberries, hulled and finely diced (about ¼-inch dice)
- ¼ cup white wine vinegar (or apple cider vinegar)
- ¼ cup water
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- Optional pickling spices: 2-3 black peppercorns, a tiny sliver of bay leaf (use sparingly)
For the Avocado Mousse:
- 1 large ripe avocado
- 1-2 tablespoons fresh lime juice (to taste, and prevent browning)
- 1 tablespoon olive oil (optional, for extra smoothness)
- Salt and freshly ground white pepper to taste
- 1-2 tablespoons cold water or plain unsweetened yogurt (if needed to help blend smoothly)
For the Smoked Trout Salad:
- 6-8 oz good quality smoked trout fillets, skin removed, flaked into bite-sized pieces
- ½ cup cucumber, finely diced (seeds removed if large)
- 2 tablespoons red onion, very finely minced (rinse under cold water after mincing to mellow, if desired)
- 2 tablespoons fresh cilantro, chopped
- The prepared pickled green strawberries (drained)
- Pinch of salt and freshly ground black pepper (use sparingly, as trout and pickles are salty/tangy)
For Serving:
- Rye crisps or good quality rye crackers
- Extra cilantro sprigs for garnish (optional)
- Thinly sliced radishes for garnish (optional)
Instructions:
1. Prepare the Quick Pickled Green Strawberries (At least 1 hour ahead, or overnight): * In a small saucepan, combine the vinegar, water, sugar, salt, and any optional pickling spices. Bring to a simmer over medium heat, stirring until the sugar and salt are completely dissolved. Remove from heat and let cool for about 10-15 minutes. * Place the finely diced green strawberries in a clean glass jar. Pour the slightly cooled pickling liquid over them. * Ensure the strawberries are submerged. Let them cool to room temperature, then cover and refrigerate for at least 1 hour before using. They will become more flavorful if left for a few hours or overnight. (They will keep in the fridge for about a week).
2. Prepare the Avocado Mousse: * Halve the avocado, remove the pit, and scoop the flesh into a food processor or blender. * Add 1 tablespoon of lime juice, olive oil (if using), salt, and white pepper. * Blend until completely smooth and creamy. If the mixture is too thick, add another tablespoon of lime juice or a tablespoon of cold water/yogurt to help it blend to a silky consistency. Taste and adjust seasoning (lime, salt) as needed. * Transfer to a small bowl, press plastic wrap directly onto the surface to prevent browning, and refrigerate until ready to serve.
3. Prepare the Rye Crisps (if making homemade): * Preheat oven to 350°F (175°C). * Thinly slice rye bread. Brush lightly with olive oil and sprinkle with a tiny bit of salt and caraway seeds (optional). * Bake on a baking sheet for 8-12 minutes, flipping halfway, until crisp and lightly golden. Let cool completely. (Alternatively, use store-bought rye crackers).
4. Assemble the Smoked Trout Salad: * Drain the pickled green strawberries well, reserving a few pieces for garnish if desired. * In a medium bowl, gently combine the flaked smoked trout, diced cucumber, minced red onion, chopped cilantro, and the drained pickled green strawberries. * Season very lightly with salt and pepper, keeping in mind the saltiness of the trout and the tang of the pickles. Mix gently to combine – you don't want to break up the trout too much.
5. Serve: * To plate, spread a generous dollop or swipe of the avocado mousse on each appetizer plate. * Mound a portion of the smoked trout and pickled green strawberry salad attractively next to or on top of the mousse. * Garnish with a few reserved pickled strawberry dice, a sprig of fresh cilantro, or a few thin radish slices, if desired. * Serve immediately with rye crisps on the side for scooping.
Nutritional Estimate (per serving, approximate, without crisps):
- Calories: 250-330
- Protein: 15-20g
- Fat: 18-25g
- Carbohydrates: 8-12g
(Disclaimer: This is a rough estimate and can vary based on specific ingredients and portion sizes.)
A Refreshing Revelation!
This Smoked Trout & Pickled Green Strawberry "Ceviche" is a delightful exploration of fresh, tangy, and smoky flavors. It's proof that even unripe fruits can hold culinary magic. It’s an elegant, light, and conversation-starting appetizer that’s perfect for welcoming warmer days or for any occasion where you want to serve something truly unique and memorable. Enjoy the surprise!
