Often overlooked in favour of its competitor, the salmon, smoked trout can also be worked quickly into a variety of appetizers or main courses. This fish is rich in healthful Omega-3 fatty acids along with good levels of protein, calcium and vitamins A and B. Whether you are experimenting with smoking trout on your own or picking it up at the market in a canned product, serving smoked trout makes a good change of pace.
- Skill level:
Things you need
- Chef knife
- Cream cheese
- Sour cream
- Bread (brown, pumpernickel or for crostini, bruschetta or panini)
- Soft cheese (Brie, goat cheese)
- Apple or pear
- Vegetables (spinach, celery, onion, lettuce, carrots, cucumber)
- Fresh herbs
- Potato skins
- Flour or corn tortillas
- Nori or rice paper wraps
- Spicy dipping sauce
- Serving platters or plates
- Mixing bowl
- Baking dish
- Frying pan
Serve smoked trout on its own with wedges of lemon and seasoned lightly with pepper. Slice a whole trout into appetizer-size pieces for easy plating.
Mix into a dip, spread or pate for bruschetta, crostini, crackers or brown or pumpernickel bread. Smoked trout blends well with cream cheese, yoghurt, sour cream and soft cheeses such as Brie. Favourable seasonings include dill, horseradish, lemon, apple and pear.
Scramble smoked trout into eggs, omelettes or bake into a quiche for a brunch or breakfast for dinner dish. Add to the seasoning by including sautéed onion, goat cheese and fresh spinach.
Create a filling for potato skins, paninis, quesadillas or serve alone as a salad much like chicken or potato salad. Mix in small chunks of apple, walnut, celery, eggs and mayonnaise for a traditional take.
Roll up in nori with rice and wasabi for sushi rolls or use rice paper or lettuce for Thai-style wraps with julienne strips of carrots and cucumber. Because trout responds better to spice than sweet, make a curried or spicy dipping sauce instead of a sweet peanut sauce to accompany the salad rolls.
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