Smoked Trout Platter

There is a potluck today.  It’s hot – in the 90’s, although today might be 2 degrees cooler. Too hot to bake something interesting.  And you know everyone will be bringing salads and if they don’t feel creative, boxes of store-bought baked goods.  And did I mention it’s hot?  I am not fond of hot weather.  I like clouds.

Then, to my rescue, the local grocery had whole trout on sale. Chubby, sleek trout with their heads on. I bought six of them.   I had the butcher remove their heads (“I’m decapitating” he said. “Tell the other trout not to look”).   I took off tails and fins at home and smoked the whole trout in my handy smoker.  I didn’t do anything special to them – no seasoning or brine. I smoked them over alder chips for 2½  hours.  Trout are actually rather fatty, so they grill and smoke well without getting dried out.  They have a distinctive flavor, too, that I didn’t want to mask.  I think next to steelhead, trout are my favorite fish.

Once the trout were done, I skinned them and took as many of the bones out as possible.  I find this easier to do once the fish is cooked, since the skin peels right off and the bones more or less lift out when you pull the spine out.  Then I wrapped them individually and put them in the refrigerator to chill.  This morning, I made a big platter of smoked trout – three of the fish (the rest I’ll use for other things) atop fresh leaf lettuce, with thinly sliced sweet onion, ripe tomatoes, and  cucumber, with lemons scattered about for those who want them.  Now this has the requisite Wow Factor to take to a potluck.  It actually looks more involved than it was to make (Remember, it’s hot).  It’s all in the presentation, sort of like accessorizing a basic dress.

trout smoked

This also follows my Principle of never making anything for a potluck that you don’t want to eat as leftovers.

To accompany the trout platter, I thought that most people would want to put their bit of trout on bread or crackers.  I bought some interesting dark bread and also cut up a baguette, toasting the slices to crisp them up.  I made two spreads to go with the trout. One was cream cheese and chives – put chives in the food processor to chop, then add an 8 ounce bar of low fat or non-fat cream cheese.  The second spread was a little more unconventional – blue cheese and sun dried tomatoes.

Blue Cheese and Sun Dried Tomato Spread

1 bar (8 ounces) fat free cream cheese
1/3 cup sun dried tomatoes (not oil pack)
1/3 cup reduced fat blue cheese
2 Tablespoons lemon juice

Place the sun dried tomatoes in a food processor and pulse several times to chop.  Add the remaining ingredients and process until fully blended. Refrigerate overnight to blend flavors. This has about 1 gram of fat/2 tablespoon serving.

trout bread plate

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ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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