Add Yahoo as a preferred source to see more of our stories on Google. Don’t be afraid to add a little extra water to this recipe to get the texture just right - Matt Austin This is my twist on classic ...

Process the trout in a food processor until crumbly. Combine the trout, mayonnaise, horseradish, onion, egg, lemon juice, salt and pepper in a bowl and mix well. Spoon into a serving bowl. Serve with ...

Matt Baumann knows a lot about smoking fish. He co-owns Boston Smoked Fish Co. with partner Chris Avery, and their products are sold at numerous markets. That’s why chef Jeremy Sewall, partner at Row ...

Skin the trout and then pull the flesh off the bones. Add with remainder of ingredients to food processor and blend. Place some grain mustard on a plate, top with fresh mixed salad leaves. Mould pate ...

Pastry chefs will tell you that if you make a dinner that is just OK, but finish it with an impressive dessert, guests will think your entire menu was grand. I subscribe to the opposite theory: Start ...

For the pate: Flake the trout into a food processor; pulse to chop. Add the creme fraiche, cream cheese, lemon juice, mustard, hot sauce and black pepper. Pulse until smooth. Transfer to a container.

Row 34 isn’t the only place to graze on seafood charcuterie this summer. Your own dining table could be, too. Chef Jeremy Sewall is hoping fans of his restaurant’s smoked and cured boards will be into ...

Note: It’s best to use the metric measurements on your scale and measuring cups, but nonmetric approximations are included below. Creamy smoked fish: 125 grams cream cheese (about 4 1/2 ounces) 2-3 ...

Step 1: Slice the bagels in half. Griddle on both sides for a charcoal flavour, or toast. Pour a little olive oil on each side or spread with butter. In a frying pan over a high heat, pour in a little ...

Steam the carrots over a pan of simmering water for 8 minutes until tender. Drain and transfer to a large bowl. While still warm, add the cumin, honey, 1 tsp lemon juice, raisins and olive oil. Stir ...

Either hot smoked trout or salmon works well in this very simple pâté. MAKES ABOUT 20 100g soured cream 1 tsp capers, drained and chopped 1 lemon, zest and a squeeze of juice 1 spring onion, finely ...