#290: Salty Dog, with Trout Barquettes

The Select-O-Matic says:

#290: Salty Dog, with Trout Barquettes

A Salty Dog is just a Greyhound with a salted rim, and a Greyhound is just vodka with grapefruit juice. Salty Dogs are my go-to in venues where I have reason to think the juice will be good, but the drinks won’t, which means I order them approximately never. It’s just as well, as this exercise has reminded me that it’s really just a rather dull drink, even with freshly-squeezed juice.

Salty Dog

1-1/2 oz vodka

grapefruit juice


Moisten rim of glass and dip in salt, fill glass with ice, add vodka, fill with grapefruit juice, stir.

Barquettes are a style of French pastry cup, so called because they are shaped like little boats (a barque is a sort of ship). You will note that neither the pastry cups in the recipe card photo nor in my photo are boat shaped. This is because that is a pain in the ass, and no one is going to go out and buy little boat-shaped tins for this when a mini-tart pan works just fine.

Trout Barquettes

canned trout fillets (Trader Joe’s canned trout, looks like a sardine tin)

barquette shells (Pillsbury pre-made pie crusts)

tarragon aspic

black caviar

sour cream

Cut trout fillets to fit in the cups, pat dry with paper towels. Top with semi-jelled tarragon aspic, chill until set. Top with a dollop of sour cream, rim with caviar.

Tarragon Aspic

1 cup clam juice

3/4 cup white wine

2 tbsp tarragon

1 envelope gelatin

Bring clam juice, 1/2 cup of wine and tarragon to a boil in a saucepan, then reduce to a simmer for 10 minutes. Sprinkle gelatin over remaining 1/4 cup of wine to soften, then stir into the clam juice. Remove tarragon leaves and chill.

This tastes about as good as it sounds, which is to say, not particularly. It wasn’t as awful as I’d feared, but it was not a hit with me or anyone else. Rich called it “a face-full of fish” and spit it out. If I were to try to make a tastier variation, I’d use fresh or frozen fish instead of canned, and I’d cut way back on the caviar by just putting a little on top of the sour cream instead of ringing the whole danged thing with the stuff. But let’s just not ever make it again.