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.
I love a starter that is fresh and cold, because it wakes everyone up before the heavy Christmas dishes arrive. The creamy tomato sauce, smoked trout, tangy kiwi and crunchy cabbage give you sweet, salty and crisp in every forkful. It looks beautiful on the plate, and I can make the sauce two days ahead.
Saúl’s Tip
Chill the serving plates in the refrigerator for 15 minutes before you build the dish. A cold plate keeps the sauce creamy and the trout fresh until it reaches the table.
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.
