Smoked Trout with Malt Vinegar Salad Stuffed Creamer Recipe

Name: Smoked Trout with Malt Vinegar Salad Stuffed Creamer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 1 1/2 to 2-pound whole trout, scaled, gutted, and cut into 4 skin-on fillets; Alder or apple wood chips, soaked in cold water at least 2 hours; 35 creamer potatoes, par-boiled, halved; 3 to 4 tablespoons mayonnaise, such as Hellman's; 3 tablespoons whole-grain mustard, plus more to taste; 3 tablespoons malt vinegar; 2 tablespoons chopped dill, plus whole sprigs for garnish; 2 tablespoons prepared horseradish, plus more to taste; 3 green onions, dark and pale green parts thinly sliced, plus more for garnish; Kosher salt and freshly ground black pepper; Trout roe, for garnish

Servings: persons

Four 1 1/2 to 2-pound whole trout, scaled, gutted, and cut into 4 skin-on fillets
Alder or apple wood chips, soaked in cold water at least 2 hours
35 creamer potatoes, par-boiled, halved
3 to 4 tablespoons mayonnaise, such as Hellman's
3 tablespoons whole-grain mustard, plus more to taste
3 tablespoons malt vinegar
2 tablespoons chopped dill, plus whole sprigs for garnish
2 tablespoons prepared horseradish, plus more to taste
3 green onions, dark and pale green parts thinly sliced, plus more for garnish
Kosher salt and freshly ground black pepper
Trout roe, for garnish

1
Preheat the fryer to 350 degrees F.
2
Prepare the smoker, using wood chips, so that it maintains a temperature of 150 to 160 degrees F. Place the trout fillets onto the smoking racks skin-side down, separating them by at least 1/4 inch and put into the smoker.
3
Adjust the heat as needed and cook until the fish is opaque, has darkened in color and has the desired level of smoke flavor, 5 to 7 minutes.
4
Remove the skin and bones, flake into large pieces, and place in a bowl.
5
Cut the bottoms off of the creamers so they will sit flat, and scoop out the center flesh of each one.
6
Whisk together the mayonnaise, mustard, vinegar, dill, horseradish and onions in a small bowl and season with salt and pepper.
7
Pour some of the dressing over the trout, gently mixing to combine.
8
Add more horseradish and mustard, to taste.
9
Fry the potatoes in batches until they are golden and crispy, 4 to 5 minutes.
10
Drain on a paper-towel-lined sheet tray and season with salt.
11
Stuff the potatoes with the trout salad, and garnish with dill sprigs and trout roe.

1223

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Four 1 1/2 to 2-pound whole trout, scaled, gutted, and cut into 4 skin-on fillets, Alder or apple wood chips, soaked in cold water at least 2 hours, 35 creamer potatoes, par-boiled, halved, 3 to 4 tablespoons mayonnaise, such as Hellman's, and more.

Yes, Smoked Trout with Malt Vinegar Salad Stuffed Creamer falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Smoked Trout with Malt Vinegar Salad Stuffed Creamer

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