Smoked Trout With Tomato Vinaigrette

Russ Myers


Serving this trout dish will bring smiles to all your guests or family members.

pinch tips: How to Freeze Fish, Meat & Poultry



6 servings


1 Hr


30 Min


Stove Top


1 1/4 lbs. smoked trout, skin and bones removed
3 Tbs. mayonnaise
1 egg
1 Tbs. heavy or whipping cream
1 Tbs. green onions, minced
1 Tbs. parsley, minced
1 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
1/2 tsp. Old Bay seasoning
dash cayenne pepper
freshly ground pepper to taste
1/4 C. soda crackers, finely crushed
1/2 C. fine dry bread crumbs
2-4 Tbs. unsalted butter
1/4 lb. lettuce or salad greens
1/2 lb. thin asparagus, blanched
two 14 1/2-oz. cans diced tomatoes, drained and dried with paper towels
2/3 C. olive oil
1/3 C. white or balsamic vinegar
3/4 tsp. salt (or to taste)
1/2 tsp. pepper

Directions Step-By-Step

Vinaigrette: Heat large skillet, preferably cast iron, over medium-high heat. Add toma­toes and cook, turning with spatula, until blackened on all sides. Remove from skillet. Cool, then chop coarsely. In medium bowl, whisk olive oil, vinegar, salt, and pepper until thick­ened. Add tomatoes. Serve at room temperature. Trout:Remove the skin and bones of the trout; set aside. In bowl, whisk mayonnaise, egg, cream, green onions, parsley, mus­tard, Worcestershire sauce, Old Bay seasoning, ground red pepper, and black pepper. Add trout and soda crackers, then stir gently to combine without breaking up trout completely. Shape trout mixture into twelve 1 1/2-inch diameter patties; coat with bread crumbs. Cover and chill at least 1 hour. Heat butter in heavy skillet over medium. Add trout cakes and cook 3 to 4 minutes on each side or until golden brown. Arrange a few asparagus spears on each warm plate; drizzle with tomato vinaigrette. Top with trout cakes. Toss greens with about 1/3 cup vinaigrette; spoon onto each plate.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Heirloom