Milford Bay Trout Farm, currently owned by Ralph & Wendy Uhde, is famous for their fine smoked trout products, including fresh and smoked trout filets, an addictive smoky trout paté and of course, their outstanding gravlax. The smoked trout and gravlax recipes were created by Ralph Uhde's father Rolf, back in the early 80s, using an all natural hardwood dry smoking technique, making their delicate and delicious trout products, a true Muskoka experience. The adventurous can even fish from their well stocked spring fed trout pond, but I prefer to buy their trout filets and gravlax straight from their small farm on Hewlitt Road between Bracebridge and Port Carling off Highway 118. Of course, if you're hoping to go no further north than Bloor Street, Milford Bay products are also sold at Summerhill Market, Pusateri's and Brunos in Toronto.
Milford Bay Smoked Trout Ricotta 'Cheesecake'
2 pkgs (8oz) Cream cheese, softened
Preheat oven to 325°F. In a small pot place oil, onions, garlic and cook over medium heat until transparent. Let cool. Line the bottom and sides of an 8” spring form pan with parchment paper. Roll and cut pie crust to fit bottom of pan. In a large mixer bowl, beat cream cheese and ricotta on medium-high speed for 3 minutes. Add eggs, one at a time beating after each addition. Mix in flour. Using a rubber spatula, fold in smoked trout, onions, garlic, salt and white pepper. Pour batter over crust. Bake in preheated oven for 45-55 minutes or until the top is light brown and the centre has a slight jiggle to it. Let cool for a minimum of two hours. Cut into required portions using a hot knife to avoid crumbling, similar to a dessert cheesecake.
Serves 12
Recipe courtesy of Executive Chef Rory Golden, Deerhurst Resort
This recipe by Rory Golden, Executive Chef at Deerhurst Resort, uses Milford Bay smoked trout to make a very unique style of savoury cheesecake. Made by mistake, it has become a top seller and one of the resort's most popular appetizers.
2 pkgs (8oz) Cream cheese, softened
8 oz Ricotta cheese
3 large eggs
3⁄4 cup all purpose flour
8 oz Milford Bay Smoked Trouts, diced
8 oz Milford Bay Smoked Trouts, diced
1⁄4 cup diced white onion
2 garlic cloves, minced
1 tbsp Canola oil
1⁄2 tsp salt
1⁄4 tsp fresh ground white pepper
1 8” round pie crust dough (can use a store bought pie dough crust and form to fit in the bottom of the spring form pan).
Preheat oven to 325°F. In a small pot place oil, onions, garlic and cook over medium heat until transparent. Let cool. Line the bottom and sides of an 8” spring form pan with parchment paper. Roll and cut pie crust to fit bottom of pan. In a large mixer bowl, beat cream cheese and ricotta on medium-high speed for 3 minutes. Add eggs, one at a time beating after each addition. Mix in flour. Using a rubber spatula, fold in smoked trout, onions, garlic, salt and white pepper. Pour batter over crust. Bake in preheated oven for 45-55 minutes or until the top is light brown and the centre has a slight jiggle to it. Let cool for a minimum of two hours. Cut into required portions using a hot knife to avoid crumbling, similar to a dessert cheesecake.
www.milfordbaytroutfarm.com
Leslie, we appreciate your overwhelming support of Milford Bay Trout Farm and the wonderful things you have to say about our products. Our website www.milfordbaytroutfarm.com has a list of retailers and farmers' markets where these 'goodies' can be found. http://milfordbaytroutfarm.brandyourself.com/
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