Smoked Trout Carpaccio with Kiwi and Cold Tomato Sauce
Layer smoked trout, diced kiwi and red cabbage over a silky cold tomato-bread sauce. A fresh, make-ahead Christmas starter that takes 30 minutes plus chilling.
This smoked fish starter is cool, bright and a little sweet. A creamy chilled tomato sauce forms the base, then smoked trout, kiwi and crunchy red cabbage go on top. It looks colorful on a Christmas table, and the sauce can be made two days early.
Tips for Success
- Use ripe, in-season tomatoes, or the sauce will taste thin. Good canned whole tomatoes (drained) also work in winter.
- Drizzle the oil in slowly so the sauce turns creamy instead of oily.
- Slice the cabbage as thin as you can, with a mandoline if you have one.
- Plate and serve right away so the kiwi doesn’t release juice.
Make-Ahead and Storage
The sauce keeps 2 days in a covered jar in the refrigerator. Stir before using. Cut the cabbage and toast the nuts a day ahead. Do not dice the kiwi until the last minute.
Variations
- Replace the kiwi with segments of orange or pomegranate seeds.
- Use thin slices of cold-smoked salmon in place of the trout.
- Serve in small glasses as a layered shooter.
Smoked Trout Carpaccio with Kiwi and Cold Tomato Sauce
Ingredients
Instructions
- Wash the tomatoes, remove the cores and cut them into quarters. Blend them in a blender for about 2 minutes, until almost smooth.
- Set a sieve over a bowl and press the puree through it with a spoon to catch skins and seeds.
- Tear the bread into pieces and add it to the bowl. Stir so it soaks up the tomato and leave it for 10 minutes.
- Pour the mixture back into the blender. Add the garlic, salt and vinegar.
- With the blender running on low, slowly drizzle in the olive oil. Blend about 2 minutes, until the sauce is thick, creamy and pale orange.
- Taste and add more salt if needed. Chill in the refrigerator for at least 1 hour, until very cold.
- Toast the pine nuts in a small dry skillet over low heat, stirring often, 2 to 3 minutes, until golden. Pour them onto a plate right away so they do not burn.
- Peel the kiwis. Cut them into thin strips, then dice.
- Flake or slice the trout into bite-size pieces.
- Spread a thin layer of cold tomato sauce on each of 4 plates.
- Arrange the trout on the sauce. Add the kiwi and red cabbage.
- Sprinkle with pine nuts, drizzle with olive oil and serve at once with toast.
Frequently Asked Questions
What is the tomato sauce in this recipe?
It is a thick, chilled blend of tomato, bread, garlic and olive oil, in the style of a Spanish cold soup. It tastes best the next day.
What can I use instead of smoked cod?
Smoked trout is easy to find in US stores. Hot-smoked salmon, smoked whitefish or smoked haddock work too.
Can I make it ahead?
Make the sauce up to 2 days ahead. Prepare the toppings and assemble the plates just before serving.
