Are you looking to add some excitement to your meal routine? Look no further than the rich and flavorful world of smoked trout! This versatile ingredient can be used in a wide variety of dishes, from light and refreshing salads to hearty and satisfying main courses. Whether you’re a seasoned cook or just starting to explore the world of seafood, we’ve got you covered with our collection of 18 savory smoked trout recipes.
From classic pairings like smoked trout and dill pâté to more adventurous combinations like smoked trout and sweet potato cakes, these recipes are sure to inspire your next meal. So go ahead, get creative, and indulge in the rich and buttery flavor of smoked trout!
Smoked Trout and Dill Pâté
This elegant appetizer or snack combines the rich flavors of smoked trout with the brightness of fresh dill, perfect for a sophisticated gathering. With just a few ingredients and simple preparation, you’ll be enjoying this delightful pâté in no time.
Ingredients:
– 1/2 cup smoked trout fillet, flaked
– 1/4 cup softened cream cheese
– 1 tablespoon unsalted butter, softened
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine the flaked trout, cream cheese, and butter. Mix until smooth.
2. Stir in the chopped dill.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with additional fresh dill if desired.
Cooking Time: None required! This pâté is ready to serve straight from the fridge.
Creamy Smoked Trout Pasta
This creamy pasta dish combines the rich flavors of smoked trout with garlic, cream, and herbs, making it a perfect main course for a special occasion or a cozy night in.
Ingredients:
– 8 oz. pasta of your choice (e.g., fettuccine, linguine)
– 1/2 cup smoked trout fillets, flaked
– 2 cloves garlic, minced
– 2 tbsp unsalted butter
– 1/4 cup heavy cream
– 1 tsp Dijon mustard
– 1/2 tsp dried parsley
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add flaked trout, heavy cream, Dijon mustard, and parsley. Stir to combine and simmer for 2-3 minutes or until sauce thickens slightly.
4. Add cooked pasta to the skillet, tossing to coat with the creamy trout sauce. If needed, add some reserved pasta water to achieve desired consistency.
5. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Smoked Trout and Avocado Salad
This refreshing salad combines the rich flavor of smoked trout with creamy avocado, tangy lemon, and crunchy red onion, perfect for a light and flavorful meal or as an appetizer.
Ingredients:
– 1/2 cup smoked trout, flaked
– 1 ripe avocado, diced
– 1/2 red onion, thinly sliced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a medium bowl, combine the smoked trout, avocado, and red onion.
2. Squeeze the lemon juice over the mixture and toss gently to combine.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Just before serving, garnish with fresh parsley or chives if desired.
Cooking Time: 10 minutes (prep) + 30 minutes (chill)
Smoked Trout Chowder
Rich and creamy, this Smoked Trout Chowder is a hearty soup that combines the flaky goodness of smoked trout with tender potatoes and a hint of smokiness. Perfect for a chilly evening, this recipe serves 4-6 people.
Ingredients:
– 1 lb smoked trout fillets
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 cups diced Yukon gold potatoes
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add potatoes, chicken broth, and smoked trout. Bring to a simmer.
3. Reduce heat to low and let cook for 15-20 minutes or until potatoes are tender.
4. Stir in heavy cream and season with salt and pepper.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Smoked Trout and Horseradish Dip
A creamy and zesty dip that pairs perfectly with crackers, chips, or vegetables, this smoked trout and horseradish creation is a unique twist on traditional dips.
Ingredients:
– 1/2 cup smoked trout (flaked)
– 1/4 cup plain Greek yogurt
– 2 tablespoons prepared horseradish
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh dill or chives for garnish (optional)
Instructions:
1. In a medium bowl, combine flaked smoked trout, Greek yogurt, horseradish, and lemon juice.
2. Mix until smooth and well combined.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Garnish with fresh dill or chives if desired.
Cooking Time: None required! This dip is best served chilled, so keep it in the refrigerator until ready to serve.
Smoked Trout Benedict with Hollandaise
Smoked Trout Benedict with Hollandaise: Elevate your breakfast game with this decadent twist on a classic dish. Smoky trout adds depth and complexity to the traditional Eggs Benedict.
Smoked Trout and Goat Cheese Tart
This elegant tart combines the rich flavors of smoked trout with the creamy tanginess of goat cheese, all wrapped up in a flaky pastry crust. Perfect for a special occasion or a dinner party.
Ingredients:
– 1 sheet puff pastry, thawed
– 6 oz smoked trout fillet, flaked
– 8 oz goat cheese, crumbled
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. Spread the flaked trout over the center of the pastry, leaving a 1-inch border around the edges.
4. Top the trout with crumbled goat cheese and drizzle with olive oil.
5. Sprinkle garlic over the top and season with salt and pepper to taste.
6. Fold the pastry edges up over the filling, pressing gently to seal.
7. Brush the pastry with a little water and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Smoked Trout and Potato Hash
This recipe combines the rich flavor of smoked trout with the earthy sweetness of potatoes, making for a satisfying breakfast or brunch. The smokiness of the trout pairs perfectly with the crispy potato hash, making this dish a perfect weekend treat.
Ingredients:
– 1/2 pound smoked trout fillets, flaked
– 2 large potatoes, peeled and diced
– 1 small onion, finely chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, toss potatoes with 1 tablespoon of olive oil, salt, and pepper.
3. Spread potatoes on a baking sheet lined with parchment paper and roast for 20-25 minutes or until golden brown.
4. While potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add chopped onion and cook until translucent.
5. Stir in flaked smoked trout and cook for an additional minute.
6. Serve potato hash topped with the smoked trout mixture. Garnish with fresh parsley or chives if desired.
Cooking Time: 40-45 minutes
Smoked Trout and Spinach Quiche
This quiche combines the rich flavors of smoked trout with the nutrients of spinach, all wrapped up in a flaky crust. Perfect for brunch or a light dinner.
Ingredients:
– 1 pie crust
– 2 cups fresh spinach leaves
– 6 oz smoked trout, flaked
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan.
3. In a skillet, sauté the onion and garlic until softened. Add spinach and cook until wilted. Set aside.
4. In a separate bowl, whisk together eggs, cream, salt, and pepper.
5. Arrange the cooked spinach mixture and smoked trout evenly in the pie crust.
6. Pour the egg mixture over the filling and top with cheddar cheese.
7. Bake for 35-40 minutes or until the quiche is set and golden brown.
Cooking Time: 35-40 minutes
Smoked Trout Crostini with Lemon Aioli
Elevate your appetizer game with this simple yet impressive recipe. Smoked trout, creamy lemon aioli, and crunchy crostini come together for a harmonious flavor combination.
Ingredients:
– 1 (6 oz) package smoked trout fillets
– 1 baguette, sliced into 1/4-inch thick rounds
– 1 cup mayonnaise
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– Fresh lemon wedges for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Arrange baguette slices on a baking sheet and toast until lightly browned, about 5-7 minutes.
3. In a small bowl, mix together mayonnaise and lemon juice.
4. Top toasted crostini with smoked trout, aioli mixture, and chopped parsley.
5. Season with salt and pepper to taste.
6. Serve immediately, with fresh lemon wedges on the side if desired.
Cooking Time: 10-12 minutes (includes toasting time)
Smoked Trout and Beetroot Salad
Smoked Trout and Beetroot Salad Recipe
This refreshing salad combines the delicate flavors of smoked trout with the earthy sweetness of beetroot, creating a perfect harmony of textures and tastes. A great option for a light and satisfying lunch or dinner.
Ingredients:
– 120g smoked trout fillet, flaked
– 2 medium beetroot, peeled and diced
– 1/4 cup mixed greens (arugula, spinach)
– 1/2 cup crumbled feta cheese
– 2 tbsp olive oil
– 1 tsp balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 180°C (350°F).
2. Wrap the beetroot in foil and roast for 45-50 minutes, or until tender.
3. In a large bowl, combine mixed greens, flaked trout, roasted beetroot, and crumbled feta cheese.
4. Drizzle with olive oil and balsamic vinegar, season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 45-50 minutes
Smoked Trout and Asparagus Risotto
Elevate your risotto game with this decadent dish featuring smoked trout and tender asparagus.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz. smoked trout fillet, flaked
– 1 pound fresh asparagus, trimmed
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until translucent.
2. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
3. Add white wine (if using); cook until absorbed.
4. Warm broth in a separate pot. Add 1/2 cup warmed broth to rice mixture; stir until absorbed. Repeat process, adding broth in 1/2-cup increments and waiting for absorption between each addition.
5. After 20-25 minutes of cooking, add asparagus to the skillet with rice. Cook until tender.
6. Stir in flaked smoked trout and season with salt and pepper to taste.
7. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Smoked Trout and Cucumber Tea Sandwiches
A refreshing twist on a classic tea sandwich, these bite-sized treats combine the rich flavor of smoked trout with the coolness of cucumber and cream cheese.
Ingredients:
– 1/2 pound smoked trout, flaked
– 2 large cucumbers, thinly sliced
– 8-10 white bread slices
– 2 tablespoons cream cheese, softened
– Salt and pepper to taste
– Fresh dill leaves for garnish (optional)
Instructions:
1. Preheat a panini press or grill to medium-high heat.
2. In a small bowl, mix together the flaked trout and a pinch of salt and pepper.
3. Spread 1-2 tablespoons of cream cheese on each bread slice.
4. Top with a few slices of cucumber and a spoonful of smoked trout.
5. Place sandwiches in the panini press or grill for 2-3 minutes, or until the cheese is melted and the bread is toasted.
6. Serve immediately, garnished with fresh dill leaves if desired.
Cooking Time: 2-3 minutes per sandwich
Smoked Trout and Sweet Potato Cakes
Elevate your breakfast or brunch game with these crispy sweet potato cakes infused with the rich flavor of smoked trout. Perfect for a special occasion or a cozy weekend morning.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup smoked trout, flaked
– 1/4 cup panko breadcrumbs
– 1 egg, lightly beaten
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine mashed sweet potatoes, smoked trout, panko breadcrumbs, egg, and lemon juice. Mix until just combined.
3. Divide the mixture into 4-6 portions, depending on desired cake size.
4. Shape each portion into a patty and place on a plate or tray.
5. Heat about 1/2 inch (1 cm) of vegetable oil in a non-stick skillet over medium heat. Fry the cakes for about 3-4 minutes per side, until golden brown.
6. Drain the cakes on paper towels and serve warm.
Cooking Time: About 10-12 minutes total (5-6 minutes frying each side).
Smoked Trout and Apple Slaw
This refreshing slaw pairs perfectly with the rich flavor of smoked trout, making it a great addition to any gathering or meal. The sweetness of the apples balances out the smokiness of the trout, creating a delightful harmony of flavors.
Ingredients:
– 1/2 pound smoked trout, flaked
– 1 large apple, peeled and thinly sliced (Granny Smith or Honeycrisp work well)
– 1/4 cup mayonnaise
– 2 tablespoons cider vinegar
– 1 tablespoon Dijon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh dill
Instructions:
1. In a large bowl, combine the flaked trout, apple slices, mayonnaise, cider vinegar, Dijon mustard, salt, and black pepper. Mix until well combined.
2. Stir in the chopped fresh dill.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled or at room temperature.
Cooking Time: None required! Just assemble and refrigerate.
Smoked Trout and Leek Frittata
Smoked Trout and Leek Frittata Recipe
This smoky and savory frittata combines the rich flavors of smoked trout with the subtle sweetness of caramelized leeks, making for a perfect brunch or breakfast option.
Ingredients:
– 6 large eggs
– 1/2 cup diced smoked trout (about 2 oz)
– 2 medium leeks, thinly sliced and caramelized
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the caramelized leeks and cook for 2-3 minutes or until heated through.
3. In a separate bowl, whisk together the eggs and a pinch of salt. Pour the egg mixture over the leeks in the skillet.
4. Top with diced smoked trout and cook until the edges start to set (about 5 minutes).
5. Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes or until the frittata is almost set.
6. Remove from the oven, sprinkle with chopped parsley if desired, and let it cool before slicing and serving.
Cooking Time: approximately 15-18 minutes
Smoked Trout and Herb Butter Toast
Elevate your breakfast or brunch game with this elegant combination of smoked trout, fresh herbs, and creamy butter on toasted bread. This simple yet impressive recipe is perfect for a special occasion or a cozy morning at home.
Ingredients:
– 4 slices of baguette
– 2 tablespoons unsalted butter, softened
– 2 tablespoons chopped fresh chives
– 1 tablespoon chopped fresh parsley
– 2 tablespoons smoked trout fillets, flaked
– Salt and pepper to taste
– Lemon wedges (optional)
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Butter each baguette slice with 1/2 tablespoon of softened butter.
3. Sprinkle chopped chives and parsley evenly over the buttered bread.
4. Top each slice with a layer of flaked smoked trout.
5. Season with salt and pepper to taste.
6. Place the toasted bread on a baking sheet and bake for 10-12 minutes, or until the butter is melted and the bread is crispy.
7. Serve warm, with lemon wedges on the side if desired.
Cooking Time: 10-12 minutes
Smoked Trout and Lentil Salad
This refreshing salad combines the rich flavors of smoked trout with the comforting warmth of lentils, perfect for a light yet satisfying meal or snack. The subtle smokiness of the trout pairs beautifully with the earthy sweetness of the lentils.
Ingredients:
– 1 cup cooked green or brown lentils
– 6 oz smoked trout fillet, flaked
– 1/2 cup chopped red onion
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 2 tbsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked lentils, flaked trout, chopped onion, and parsley.
2. In a small bowl, whisk together olive oil and apple cider vinegar.
3. Pour the dressing over the salad mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None required (using cooked lentils and smoked trout). Preparation time: approximately 10 minutes.
Summary
Get ready to indulge in the rich flavors of smoked trout with these 18 savory recipe ideas! From classic dishes like Smoked Trout Benedict and Smoked Trout Chowder, to innovative creations like Creamy Smoked Trout Pasta and Smoked Trout and Goat Cheese Tart, there’s something for every seafood lover. Try pairing smoked trout with dill, avocado, or horseradish for a flavor boost, or go for a comforting combination like Smoked Trout and Potato Hash. Whether you’re in the mood for a light salad or a hearty main course, these recipes are sure to impress.
Leave a Reply