Smoked Trout Recipes & Menu Ideas (2024)

These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives.

This updated chowder recipe is made with buttermilk—which lends brightness to the creamy broth—and smoked trout, giving the soup an extra layer of flavor without any extra work.

Our perfect quinoa cooking method is to boil it in salted water until tender, then drain and return to the pot. Let steam, covered, for a few minutes and fluff.

This is made with house-pickled herring at Oberlin, but smoked trout is equally delicious as an ­anchovy alt. If you can’t get kohlrabi, try this same scenario on romaine. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.

Garlic-herb naan is grilled before being topped with creamy yogurt, smoked fish, citrus, and dill. You can use homemade or store-bought dough—or simply assemble the toppings on slices of toasted bread.

If you can't find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.

Fleer's family enjoys indoor picnics with brandade (made here with a shortcut: smoked trout) and storebought fixings. "We just sit on the floor and chat and chew," he says.

You can substitute whitefish or hot-smoked salmon for the trout.

Look for pea shoots at the farmers' market or at Asian markets (though any tender green will work in a pinch).

Make ahead: Store, covered, in the fridge for up to 2 days.
Save time: Use 2 2/3 cups cooked triticale berries and omit soaking and cooking the raw grains.

These days quality hardwood-smoked salmon and trout in convenient Cryovac packages are easy to find. What we never expected was that even canned tuna, a product that has required little contemplation beyond water- versus oil-packed, would go through a major transformation with the new retort vacuum-packed foil pouch. No can opener, no draining, and new flavors to play with. A pouch or two of hickory-smoked tuna works for this spread. When we say any fish, we mean any fish or any shellfish, like smoked oysters or clams. We usually use a frozen pack of R. B.’s patio-smoked, fresh-caught Rhode Island bluefish courtesy of his friend and neighbor Chappy Pierce. Vary the ratio of seafood to cream cheese to your liking. If things taste fishy, add lemon juice. Serve the spread mounded in a bowl garnished with capers and lemon slices. We prefer plain water crackers for serving.

At the winery, we are always looking for enticing finger foods that our guests can enjoy comfortably with a glass of wine in hand. This hors d’oeuvre from Memphis chef Wally Joe, devised at the 2004 Workshop, passes that test. Piped or spooned onto endive leaves, the mousse makes an easily passed hors d’oeuvre. The mousse’s creamy texture and smoky notes find an echo in our Napa Valley Chardonnay, and the apple garnish provides another aromatic link.

Everyone knows about sweet crêpes (page 645), but visitors to France quickly become addicted to these—the classic snack food of Brittany—especially the ham-and-cheese variation. Traditionally, the batter sits for an hour before starting to cook. As long as you plan ahead a bit, that shouldn’t be a problem. But in a pinch you can skip the resting period—it doesn’t make too much difference—and overall these are easy to make and great as savory starters or a light lunch or supper.

This fresh and satisfying salad gets its inspiration from two very different locales: the sweet and sour dressing is indebted to the Pennsylvania Dutch, while the fried green tomatoes come straight from the South. The brightly hued dressing is just the thing to enhance the interplay of tart green tomatoes; sweet, earthy beets; buttery fava beans; and tangy, creamy goat cheese. Green tomatoes and fava beans are two crops that I particularly look forward to seeing at the first farmers’ markets of spring, and this salad is a delicious way to celebrate the best of that season. If you can’t find fava beans, lima beans are a fair substitute.

Some of my favorite sandwiches need very little prep work, just the right combination of top-notch ingredients. This is one of them. Dark bread, smoky fish, tart apple, and complex Gouda make magic together. All you have to do is slice, spread, cut, eat, and smile.

I’m such a purist about some things—I think all food people are. Tell me you’re putting beans and tomatoes in chili, and the Texas boy in me bristles. But when one of my friends, an Israeli man of Norwegian heritage, came to a pizza-tasting party and—before he sampled it, I should note—declared this pizza combination “wrong, just wrong,” why did it irritate me so much? Well, I suppose it’s because I’m neither Norwegian nor Italian, so I couldn’t understand why something so delicious could be anything but right. This combination was inspired by a pizza that friends told me I had to try from Coppi’s Organic in Washington, D.C. I’ve taken shameless liberties with it.

A smoky and appealing cousin of the crab cake, these are excellent served on their own, perhaps as part of a salad, or alongside one of Bubby’s egg dishes.

Make this ahead of time so it has time to chill, and store it, well wrapped, in the refrigerator. It’s great for sandwiches or spreading on crackers. It goes well on a brunch table with other fish options, such as pickled herring. If you’re making tea sandwiches, top with Horseradish Cream (page 157).

A fresh take on the deli favorite, smoked whitefish salad, this version is full of herbs and dressed up by sweet cherry tomatoes. Smoked fish is salty, so you may not need to salt the purée. The fillets contain tiny bones, but as a general rule, the smallest ones are soft and edible. Rainbow or golden trout farmed in the United States is a recommended seafood choice because unlike many carnivorous farmed fish—which eat more protein than they provide to humans—trout efficiently convert their feed into protein. What’s more, rainbow and golden trout are mostly farm-raised in tanks, so there is little risk of them contaminating wild populations.

This is a classic Scandinavian-style smørrebrød.

Previous

1

of

4

Next