Last Catch 2016 recipes · Gastronomic 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.
Epicurean Guide
Last Catch 2016 recipes
for your table
These Last Catch 2016 recipes highlight aged smoked trout through simple techniques, clean ingredients and refined presentation.
Last Catch 2016 recipes: 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.
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Ingredients (2 persons)
- 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
- Baksuzni začini, so, biber
- Walnuts, spring onion, whipped cream, horseradish, parsley
Method
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.
Last Catch 2016 recipes: Sauerkraut & trout strudel with beetroot salad
Crispy puff pastry filled with sauerkraut, potato and Last Catch trout. Served with beetroot and sour cream salad with dill. Comfort food, elevated.
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Ingredients (4 persons)
- 1 can Last Catch 2016 trout
- 1 yellow onion
- 250g waxy potatoes
- 20g butter
- 400g sauerkraut
- 2 rolls puff pastry
- 1 egg
- 2 tbsp whole milk
- Salt, black pepper
- For salad: beetroot, sour cream, dill
Method
Peel and finely chop the onion. Peel and dice the potato. Heat butter in a pan, sauté onion until translucent, add potato and briefly sauté. Add sauerkraut and water, cover and cook until potato is soft. Cook uncovered until all liquid evaporates. Season and allow to cool.
Preheat oven to 230°C. Crumble the trout. Spread the sauerkraut-potato mixture on puff pastry, distribute trout over the vegetables, fold firmly and brush with egg and milk.
Bake until golden, about 25 minutes. For the salad, mix beetroot with sour cream and dill.
Last Catch 2016 recipes: Trout with sweet potato & caviar
Creamy sweet potato purée, red onion ring, apple slice, Last Catch trout cutlet and herring caviar. Impressive at dinner parties.
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Ingredients (4 persons)
- 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
Method
Steam sweet potatoes until soft. Drain, season and blend with milk and whipped cream until smooth.
Shape into small quenelles and place on appetizer spoons. Add onion, apple, trout and herring caviar. Finish with lemon juice.
Last Catch 2016 recipes: One-hour egg on avocado cream
The Japanese onsen tamago technique, eggs cooked at 62°C for one hour. Served on avocado cream with Last Catch trout.
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Ingredients (2 persons)
- 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
Method
Cook eggs at exactly 62°C for one hour. Remove and carefully peel.
Blend avocado with onion, garlic, yogurt and lemon juice. Season and serve with the egg and trout cutlets.
Last Catch 2016 recipes: Garlicky white beans with trout
White beans, garlic, dill, lemon zest and a Last Catch trout cutlet. Clean, simple, nourishing. A weekday lunch in under 10 minutes.
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Ingredients (2 persons)
- 1 can Last Catch 2016 trout
- 1 can white beans, drained
- 2 tsp lemon zest
- 2 tbsp olive oil
- Salt
- 2 garlic cloves
- Fresh dill
Method
Warm beans with lemon zest, olive oil, salt, garlic and dill until fragrant.
Transfer to a plate and top with drained Last Catch 2016 trout. Serve immediately.
Last Catch 2016 recipes: Smoked trout dip with crackers
The fastest recipe you will ever make. Open the can, mix with cream cheese, lemon juice and spring onions, serve with crackers. Done in 3 minutes.
Last Catch 2016 recipes: Trout sandwich with cucumber & pepper
Toasted bread, trout cream cheese spread, thin cucumber slices and roasted red pepper. Quick, fresh, satisfying.
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Ingredients (2 sandwiches)
- 1 can Last Catch 2016 trout
- 1 tbsp yogurt
- 1 tbsp mayonnaise
- Celery
- Fresh dill
- English muffins
- Roasted red pepper
- Cucumber
- Lemon juice
Method
Drain and flake the trout. Mix with yogurt, mayonnaise, celery and dill.
Toast the muffins, spread the trout mixture, add cucumber, lemon juice and roasted pepper. Close and serve.
The simplest format with lemon & chives
Sometimes the product speaks for itself. Open the can. Drain. Add a few drops of fresh lemon juice and finely chopped chives. The flavor of Last Catch 2016 in a single bite.
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Last Catch 2016 recipes
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