Dill Scones with Horseradish Cream and Smoked Trout. An Oregon inspired appetizer recipe and perfect for your next wine tasting party.
This easy smoked trout appetizer was my favorite thing I learned to make at our cooking school in Heidelberg, Germany and perhaps the best thing I ate on the whole trip. Fresh trout filets brined and smoked on the grill, potatoes creamed with a ricer into a buttery softness and topped with a dollop of
Trout Almondine from JaJa French Bistro in Littleton This is Salmon Saturday cheating at it’s best. You see, the traveling Doolittle’s rolled into town this week and plans for visits, dinners and restaurants found absolutely no time to prepare a meal for this week’s Salmon Saturday. Realizing my predicament, I had Larry snap a photo