How to Eat Smoked Trout

Updated April 17, 2017

When cooked, trout and salmon bear little resemblance. Salmon is a large, bright-pink fish, typically cut into steaks, while trout is a mid-sized fish usually served whole. In the smoked form, however, these fish can be served interchangeably on a breakfast buffet or appetizer platter. Smoked trout has the added benefit of being less strong and fish-tasting than smoked salmon, so those who don't eat lox might enjoy this smoked fish. It also tends to be less expensive than smoked salmon and can be found in most major grocery store chains, including Trader Joe's and Whole Foods.

Serve smoked trout as part of an appetizer platter with rye bread squares, cucumber slices and mayonnaise with dill or chives. This is the easiest and most common way to eat smoked trout.

Make scrambled eggs with smoked trout for breakfast. Prepare scrambled eggs by heating a frying pan to medium while you beat the eggs with a small amount of milk or cream and a dash of salt. Chop chives, asparagus and/or spring onions into rounds and fry them lightly till bright green, then add the egg mixture. Stir the eggs constantly and when the eggs have lost most of their liquid, then add chunks of smoked trout. Eat with a bagel or brown bread.

Feature smoked trout in a salad. Smoked trout's flavour is best paired with fruit and spicy greens such as arugula, endive, watercress, fennel or radicchio. Serve it with lemon dressing, sliced apples or citrus over a bed of greens.

Make a smoked trout sandwich. You can create a larger version of the smoked trout appetizer by layering dill mayonnaise, cucumber slices and smoked trout on a whole wheat roll, or combine smoked trout with cream cheese, tomato and lemon juice for a bagel-and-lox-like version.

Blend up a smoked trout pate. You can quickly make this pate in a blender by mixing a package of smoked trout with 2 tbsp each of yoghurt or creme fraiche, creme cheese and lemon juice, 1 tbsp of horseradish, and a dash of salt and cayenne pepper. Serve with slices of toasted brown bread.


Opened packages of smoked trout keep well in the fridge for at least a week. As soon as you are done cooking with it, wrap any extra smoked trout in cling film, or place it in a plastic bag and store it in the refrigerator.. Smoked trout goes well with dark, whole-grain breads such as rye, pumpernickel or German black bread.


Smoked trout, unless canned, usually comes with the skin on and occasional bones. If you are feeding it to children, remove these inedible parts before serving.

Things You'll Need

  • Smoked trout
  • Brown bread
  • Sauce
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About the Author

Gabi Logan began writing food and travel articles in 2004. Logan's work has appeared in Boston-area online magazines, including "The Second Glass" and "The Savvy Bostonian," and in publications at the Massachusetts Institute of Technology. She has a Bachelor of Arts in Italian language and culture from Smith College.