Closely related to smoked salmon, smoked trout is more delicate and some say less oily and fishy tasting than most smoked salmon. Full of protein, Omega fatty acids, vitamins, and minerals, not only is trout considered a culinary delicacy, it is one of the top three most nutritious fish to eat. Whether you serve it flaked on salads or mixed in with your morning eggs, trout makes an excellent addition to your kitchen pantry. Try substituting smoked trout for smoked salmon in traditional salmon spread, or if you want to try something new, here’s a lighter, tasty alternative to salmon spread that’s great for snacking or to serve with hors d'oeuvres. I hope you like it!

Smoked Trout Spread
makes about ½ cup

Ingredients:

2 tablespoons Shallot and Chive Boursin
5 tablespoons crème fraiche
¾ teaspoon fresh lemon juice
¼ teaspoon dried dill (½ teaspoon fresh dill fronds finely chopped)
¼+ teaspoon wasabi (to taste)
¼ teaspoon hot sauce (optional: I used Peachy Habanero Hot Sauce)
5+ tablespoons chopped smoked trout- to taste (I used Ducktrap River Smoked Trout fillets)
¼ teaspoon coarsely ground black pepper

Preparation:

Mix the first 6 ingredients well.
Fold in the chopped smoked trout and black pepper and mix well with a fork until you have the consistency you want.
Serve on your crackers of choice, toast points, cucumber rounds, or individual Belgian endive leaves.

*Suggested garnishes: chopped fresh dill fronds, chopped pickled apples, and toasted pecans, pomegranate arils, salmon caviar.

Wine pairing: white wines like Champagne, Cava, or Prosecco; Sauvignon blanc, Albariño, Vermentino, or a light dry Rosé

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If you love salmon here’s a recipe for an elegant first course or to serve as hors d’oeuvre. Originally a traditional Nordic dish, gravad lax, referred to fish that had been buried in the ground to cure. Over time the method was refined from the funky fermented gravad lax to a process using salt, sugar, fresh herbs, and a neutral spirit like Vodka to season and cure the fish producing the delicately flavored salmon that is served at a premium price in fine restaurants across Europe today. The method of making today’s gravlax is surprisingly easy; it just requires a bit of patience. As they say “patience is a virtue” and you will be rewarded. Cheers! Skål!

Cured Salmon Gravlax with Fennel-Orange Crema
Yield: 2 servings as a main course, 8 to 10 as an hors d’oeuvre

For the Gravlax:

• ½ teaspoon black peppercorns
• 2 teaspoons sugar
• 1 ¾ teaspoons kosher salt
• ½ teaspoon finely grated orange zest (can substitute lemon zest)
• 1 one-pound, skin-on salmon fillet
• ½ cup chopped fennel fronds, more for serving (can substitute dill)
• 2 tablespoons chopped fresh tarragon
• 4 teaspoons Vodka or another neutral spirit (Gin, Aquavit, etc.)

For the Fennel-Orange Crema:

½ cup crème fraiche or sour cream
½ garlic clove (finely minced or grated and mashed to a paste with a pinch of salt)
1-2 teaspoons fresh lemon juice (start with 1 teaspoon, mix, taste, adjust to taste)
Pinch of salt (to taste)
Freshly ground black pepper (to taste)
1 tablespoon chopped fennel fronds, more for garnish
1 tablespoon finely chopped fresh tarragon
¾ teaspoon finely grated orange zest
¼ teaspoon coarsely ground black pepper, more for serving
Slices of cocktail pumpernickel, for serving
Fresh lemon juice, for serving

Preparation:

1. To make the cured salmon: using a mortar and pestle or the side of a knife, lightly crush the peppercorns. Transfer to a small bowl and stir in the sugar, salt, and orange zest. Rub mixture over salmon flesh; press the fennel fronds and tarragon all over flesh and sprinkle with the spirit. Put the seasoned salmon in a zip-lock plastic bag with the air squeezed out, or wrap well with plastic wrap and place in a skillet or on a sheet pan. Place a plate or other skillet atop the salmon packet and weight-down with something like a 48 ounce can of tomatoes or heavy skillet. Refrigerate for 1 to 3 days. Turn the fish after 12 hours and taste after 24 hours. A moderate cure is achieved after about 36 hours..

2. To make the fennel-orange crema: using a mortar and pestle or the side of a knife, or a microplane mash the garlic with a pinch of salt until it forms a paste. Transfer to a bowl and add the crème fraiche or sour cream, 1 tablespoon of fennel fronds, tarragon, orange zest, lemon juice, and pepper. Stir to combine.

3. To serve: wipe off most of the marinade from the salmon and slice off the skin. Thinly slice the fish across the grain at an acute angle. Spread the fennel-orange crema mixture on slices of pumpernickel, pile the sliced salmon on the pumpernickel, and sprinkle with salt, more black pepper, and a little lemon juice. Top with fennel fronds and diced Pickled Avocado.

Aadapted from: https://cooking.nytimes.com/recipes/1014171-small-batch-gravlax-with-fennel-orange-butter
https://www.bonappetit.com/test-kitchen/ingredients/article/deli-salmon-explained

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Smoked Trout Spread →

Cured Salmon Gravlax →