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Smoked Trout with Fennel, Lemon & Dill

Smoked Trout with Fennel, Lemon & Dill

 
This recipe is a classic that will delight!

Wine Pairing: This dish is perfect for a wine with just enough oak influence and acidity for balance such as Simi Russian River Valley Chardonnay (750ml – $24.99).

Photo courtesy of

Photo courtesy of: www.traegergrills.com

Ingredients:

  • 2 fennel bulbs, finely chopped
  • 1 Tbsp olive oil
  • 1 Tbsp capers, rinsed
  • 1/2 lemon
  • 7 oz trout fillet per person (smoked)
  • 2 oz fresh dill (chopped)
  • 1 handful of fresh, flat leaf parsley chopped
  • 12 oz orecchiette or similar pasta
  • 1 lb dried angel hair pasta
  • Optional: 1.5 Tbsp horseradish
  • Optional: 3 Tbsp greek yogurt
  • Optional: Arugula or mixed baby greens

Directions:

  1. Cook pasta in boiling water according to pack instructions, drain.
  2. Heat 1 Tbsp olive oil in a frying pan over medium-low heat, add the fennel and cook for 3-4 minutes, stirring occasionally until softened.
  3. Add capers and the zest and juice from the lemon half.  Flake the smoked trout and add to the pan.
  4. Add most of the parsley to the pan and the fronds from the fennel.  Stir to combine, heat through and season to taste.
  5. Gently toss mixture through the pasta and sprinkle with remaining parsley.
  6. Optional: combine horseradish and greek yogurt. Serve over a bed of mixed greens.

I started out to simply write a how-to but quickly realized that my methods for most cooking practices are a little more organic than organized!  So I found this pretty cool site on-line from some Montana folks who seem to have this down pretty well.  Now I will have to say, I have never personally used an electric smoker, which they recommend.  I still prefer my beautifully simple Brinkmann Smoker, with chunks of real hardwood charcoal and aromatic chips.  Maybe I don’t get the temp perfect every time but I started out cooking/smoking trout hiking the Zirkle Wilderness area above Steamboat Springs, CO.  I’d catch Rainbows and Brookies (love them Brookies), cook and skewer them on cedar branches over an open fire…just being grateful to have caught something to eat.  I’ve cooked many a small game that way as well from pheasant to rabbit to elk.  This is a meal seeking to satisfy and be shared with friends and family and enjoyed – especially after a successful day of fishing!  Happy Cooking! Smoking! Grilling!

This recipe is courtesy of Cool Springs Wines & Spirits staffer, Richard, and his dog, Bella.

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