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Receta Smoked Trout & Artichoke Galette
by Bob Vincent

Smoked Trout & Artichoke Galette

This is a tasty savory galette. It makes a great appetizer or a nice meal for two with the addition of a salad.

I hot smoked the trout in my smoker but store bought smoked fish would work fine. I also made my own creme fraiche. Sour cream could be used instead.

I served the galette with a spinach salad and sour dough bread.

For a wine I chose a Fenestra 2013 Silvaspoons Vineyards Verdelho. It is a food friendly white with citrus, pineapple and lemon flavors. It has a slight vanilla finish that worked well with the creme fraiche.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Wine and Drink Pairings: verdelho

Ingredientes

  • 8 oz pie crust dough (homemade or store bought)
  • 1/2 cup creme fraiche (homemade or store bought)
  • 1/4 tsp granulated garlic
  • 1 tsp grated lemon zest
  • 1/2 cup parmigiano reggiano, shredded
  • 3 oz Ciliegine (fresh mozzarella balls) halved
  • 5 oz chopped spinach, thawed and squeezed dry
  • 14 oz canned artichoke hearts, drained, quartered and patted dry
  • 8 oz hot smoked trout, skinned and flaked (I hot smoked it with apple wood)
  • 1 ea egg, beaten with 1 Tbs of water
  • garlic pepper to taste

Direcciones

  1. Preheat the oven to 450^.
  2. On a Silpat or parchment paper lined baking sheet shape the pie into a circle or rectangle. I used store bought dough so I used a circle. Fold the dough edge over itself to form a 1/2 inch border. Refrigerate to firm it up.
  3. In a bowl combine the creme fraiche, granulated garlic, garlic pepper, and lemon zest. Spread the mixture over the dough. Top with parmigiano reggiano, spinach, artichokes and ciliegine.
  4. Brush the dough edge with egg wash.
  5. Bake on the bottom third of the oven for 20 minutes.
  6. Add smoked trout to the top and bake 5 more minutes or until the galette is nicely browned on the edge.
  7. Slice and serve.