Le Chef's Kitchen

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Smoked Trout Bites

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Ok, so I have to admit that this post is unavoidably related to my recent Valentine’s Day post on caviar.   I had leftover blini, and I picked up a whole smoked trout from Fairway, and as such I couldn’t resist making a quick appetizer using the other ingredients that I had on hand for the caviar appetizer.  So you, my dear readers, get to hear about a slightly different, and just as delicious, appetizer using those ingredients.

First off, I have to say that one of my favorite smoked fish products is smoked trout.  It may actually trump smoked salmon in my “smoked fish hierarchy”.  Smoked oysters might be in third place, but it depends upon the mood.  If any of you have had a “Low Tide” martini, garnished with a smoked baby clam, perhaps you will understand my love for all things salty, briny, seafoody, and smoked.

Trout, being a freshwater fish, lacks the oily, fishy flavors that sometimes characterize a larger, saltwater fish.  It takes to smoking very nicely, and has an amazingly clean, smoky flavor.


Smoked trout will keep for weeks in the fridge, so you can always have some around for those last-minute hors d’ourves.  I served some dill schnapps with these.

Smoked Trout Bites (serves 4):


  • 8 oz (1/2 lb) smoked trout
  • 12-15 blini, crackers, or baguette slices
  • wasabi (available in a tube at most grocery stores)
  • sour cream
  • chopped fresh chives


On each blini (or cracker, or baguette slice) place a small dollop of wasabi (about the size of a pea if you want it mild, double that for a bit more spice).  Lay a piece of smoked trout on top, and add a dollop of sour cream.  Sprinkle with fresh chives, and serve.



Written by Drew

February 27th, 2011 at 7:25 pm

Posted in Starters

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