Last Catch 2016 · Inspiration
Last Catch 2016 recipes show simple and elegant ways to serve 10-year-aged smoked trout — from carpaccio and strudel to dips, sandwiches and wine pairings. Discover more gourmet inspiration at Fine Dining Lovers.
Last Catch 2016 Recipes & Ideas
From a simple slice of bread to fine dining — Last Catch 2016 recipes elevate every dish. Each recipe below uses one can — three ingredients, ten years of aging, and no rules about how to enjoy it.
Last Catch 2016 recipes
Last Catch 2016 recipes for your table
These Last Catch 2016 recipes highlight aged smoked trout through simple techniques, clean ingredients and refined presentation.
Trout carpaccio with beetroot, mango & avocado
Thinly sliced beetroot and mango, avocado, walnuts, ricotta, honey-mustard dressing. A Last Catch cutlet crowning it all. Elegant, colorful, unforgettable.
- 1 can Last Catch 2016 trout
- 1 cooked beetroot
- 1 mango
- 1 avocado
- 1 lemon
- 1 tbsp honey
- 1 tsp mustard
- 3 tbsp olive oil
- Salt, pepper
- Walnuts, spring onion, whipped cream, horseradish, parsley
Slice the cooked beetroot and mango thinly and arrange on a plate. Halve the avocado, remove the stone, peel and drizzle with lemon juice. Place the avocado half on the beetroot and mango slices, and place a trout cutlet in the cavity of the avocado.
Make a dressing from olive oil, lemon juice, honey, salt and pepper and drizzle over the carpaccio. For the topping, mix whipped cream with horseradish, season with salt and a pinch of sugar if needed, and place a spoonful on the plate.
Garnish with walnuts, finely chopped spring onion and parsley. Serve immediately.
Sauerkraut & trout strudel with beetroot salad
Crispy puff pastry filled with sauerkraut, potato and Last Catch trout. Served with a vibrant beetroot and sour cream salad with dill. Comfort food, elevated.
- 1 can Last Catch 2016 trout
- 1 yellow onion
- 250g waxy potatoes
- 20g butter
- 400g sauerkraut
- 2 rolls puff pastry
- 1 egg (size M)
- 2 tbsp whole milk
- Salt, black pepper
- For salad: 670g beetroot, 125g sour cream, 15g dill
Peel and finely chop the onion. Peel and dice the potato into 1cm cubes. Heat butter in a pan, sauté onion until translucent, add potato and briefly sauté. Add sauerkraut and 150ml water, cover and cook for 15 minutes until potato is soft. Cook uncovered until all liquid evaporates. Season and allow to cool completely (about 60 minutes).
Preheat oven to 230°C (fan oven). Crumble the trout. Unroll the puff pastry sheets side by side, short sides top and bottom, overlapping long sides by about 4cm. Cut a 5cm strip from the top edge and set aside. Spread the sauerkraut-potato mixture on the lower half, leaving 4cm free on both sides. Distribute the trout over the vegetables in the lower third. Fold the sides firmly together.
Whisk egg and milk together. Transfer strudel to a baking sheet. Brush with egg mixture. Cut the reserved pastry strip diagonally into 1cm strips and lay crosswise over the strudel. Brush with remaining egg mixture. Bake on the second rack from bottom until golden, about 25 minutes.
For the salad, drain the beetroot, mix 50ml of the liquid with the sour cream, combine with beetroot, sprinkle with dill.
On a spoon: trout with sweet potato & caviar
A Japanese-inspired amuse-bouche. Creamy sweet potato purée, red onion ring, apple slice, Last Catch trout cutlet and herring caviar. Impressive at dinner parties.
- 1 can Last Catch 2016 trout
- Black herring caviar
- 500g sweet potatoes
- 100ml milk
- Whipped cream
- Salt, pepper, chili, nutmeg
- 1 onion
- 1 apple
- Lemon juice
Peel the sweet potatoes, cut into pieces and steam in a little water for 20–25 minutes until soft. Drain, season with salt, pepper, chili and nutmeg, add milk and whipped cream to taste, and blend until smooth.
Shape the purée into small quenelles and place on appetizer spoons. Add a thin ring of onion, garnish with a fine apple slice, place the trout cutlet on top and finish with a small spoonful of herring caviar. Drizzle with lemon juice as desired.
One-hour egg with trout on avocado cream
The Japanese “onsen tamago” technique — eggs cooked at exactly 62°C for one full hour. Silky texture, barely set yolk. Served on avocado cream with a Last Catch trout cutlet.
- 1 can Last Catch 2016 trout
- 2 eggs
- 1 avocado
- 1 small red onion
- 2 garlic cloves
- 3 tbsp yogurt
- Lemon juice
- Salt, pepper, chili
Heat a large pot of water and maintain the temperature at exactly 62°C using a thermometer. Add the eggs and cook for exactly one hour at constant temperature. Remove with a spoon, carefully peel — the white will be barely set and silky, the yolk still runny.
For the avocado cream: halve the avocado, remove the stone, scoop out the flesh with a spoon and sprinkle with lemon juice. Blend with a small red onion, two garlic cloves and 3 tablespoons of yogurt until smooth. Season with salt, pepper and chili.
Spread the avocado cream in a shallow bowl, place the one-hour egg on top, arrange the trout cutlets around it and garnish with fresh herbs.
Garlicky white beans with smoked trout
White beans, garlic, dill, lemon zest and a Last Catch trout cutlet. Clean, simple, nourishing. A weekday lunch in under 10 minutes.
- 1 can Last Catch 2016 trout
- 1 can (425g) white beans, drained
- 2 tsp grated lemon zest
- 2 tbsp extra-virgin olive oil
- ½ tsp kosher salt
- 2 garlic cloves, thinly sliced
- 1 tbsp minced fresh dill
In a small skillet over medium-high heat, combine the white beans, lemon zest, olive oil, salt, garlic and dill. Cook, stirring often, until the garlic is fragrant and sizzling, about 5 minutes.
Transfer to a plate and top with the drained Last Catch 2016 trout. Serve immediately.
Last Catch 2016 smoked trout dip with crackers
The fastest recipe you’ll ever make. Open the can, mix with cream cheese, lemon juice and spring onions, serve with crackers. Done in 3 minutes.
Trout salad sandwich with cucumber & roasted pepper
Toasted bread, trout cream cheese spread, thin cucumber slices and roasted red pepper. Quick, fresh, satisfying.
- 1 can Last Catch 2016 trout, drained
- 1 tbsp plain yogurt
- 1 tbsp mayonnaise
- 2 tbsp finely diced celery
- 1 tsp minced fresh dill
- 2 small whole-wheat English muffins
- 45g roasted red pepper
- Sliced cucumber
- A few drops lemon juice
Drain the trout. Place the fillets in a bowl and flake them. Mix in the yogurt and 1 teaspoon of the mayonnaise. Stir in the chopped celery and dill.
Lightly toast the English muffins. Spread a little mayonnaise on both halves. Spread the trout mixture over the muffin bottoms. Top with cucumber slices and a little lemon juice. Layer the roasted pepper over the cucumber. Place the other halves on top, press down and serve.
The simplest way — with lemon & chives
Sometimes the product speaks for itself. Open the can. Drain. Add a few drops of fresh lemon juice, some finely chopped chives. That’s it. The flavor of Last Catch 2016 — 10 years of aging in a single bite.
Wine pairing
Wine pairings for Last Catch 2016 recipes
Ready to cook with
Last Catch 2016?
Secure yours and start experimenting. Learn about the River Fish technology behind every can, or read our story.
Order Last Catch 2016 for these recipes and ideas · €45