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Recipe: Smoked Trout Taco
Quick and easy with great cumin flavor.
Olive oil
8 tortillas
2 cups shredded cheese of your choice
4 smoked trout fillets
1 teaspoon cumin
1 teaspoon paprika
Separate the trout from the skin with your fingers.
Break the fillets into little pieces by hand, or cube using a knife.
Drip a little olive oil in a cast iron pan. Warm over burner at medium heat.
Place as many tortillas as will fit without overlapping in the warmed pan.
Top tortillas with cheese.
Place trout pieces on top of the cheese.
Sprinkle cumin and paprika over the cheese and trout.
Heat until the cheese has melted and the trout is warm.
Use the spatula to lift one side of the tortilla up and fold it into a crescent shape.
Flip the folded tortilla with spatula and brown the other side for about 30 seconds.
Top
with torn leaf lettuce; diced peppers, onions, and tomatoes; and sour
cream. Or, add chopped cilantro, salsa verde, and a squirt of fresh
lime. Serve with side dish of black beans.
Smoked Trout Salad
A
salad superior to tuna. For a summer meal that requires no cooking,
serve on a bed of lettuce or spread on sandwich bread or bagels.
1 onion, chopped
4 stalks celery, chopped
1 green or red pepper, diced
1 ½ tablespoon mayonnaise
1-4 smoked trout fillets
Remove the skin from the trout.
Mix all ingredients in food processor at low speed.
Spoon into a serving bowl. Sprinkle sunflower seeds over the top for more crunch.
Tip: Leftovers
Nicole and Alex Denison of Otter Creek Trout Farm
created these recipes for fine dishes using smoked trout. We also
adapted them to solve the problem of what to do with leftover fish.
Recipe: Pan Fried Trout
Cooking trout is easy. Here’s a basic but adaptable pan frying recipe—it’s all you need.
From
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Otter Creek Trout Farm , Topton, NC
About
Otter Creek Trout Farm: Located in Nantahala, OCTF provides farm-fresh
rainbow trout whole or fillet, and live trout for pond and creek
stocking or baitfish. We also offer educational farm tours to school
groups and the public and 1/2 mile of stocked creek for anglers.
Schedule your trout tour to learn more about Western North Carolina's
aquaculture industry, supporting local farmers, and a more healthful
lifestyle by eating farm-fresh rainbow trout.
1/2 cup olive oil
4 trout fillets
Salt
Pepper
Place a cast iron pan over medium high heat.
Put the olive oil in the pan to warm. Do not let the oil become so hot that it smokes.
If desired, cover the top of the trout fillets with Dried Herb Mix or Cornmeal Spice Rub (recipes below).
Rinse fresh trout fillets and place skin-side down in pan.
Let the trout cook until the meat turns white, about 3 to 6 minutes.
Turn the fillets over in the pan with a spatula, one by one.
Using the spatula, firmly press down on the fillets for 1 or 2 minutes.
Remove fillets from pan and drain, if needed.
Add salt and pepper to taste.
Tip: Trout Seasonings
Trout
tastes wonderful with nothing more than a little lemon juice on it. But
adding these toppings before cooking lets you create completely
different dishes with the same simple pan frying technique.
Dried Herb Mix
1 teaspoon rosemary
1 teaspoon parsley
1 teaspoon tarragon
1 teaspoon dill
1 teaspoon oregano
1 teaspoon basil
Stir
the herbs together in a large bowl. Experiment with the proportions or
substitute fresh chopped herbs. Lay the rinsed fillets in the mixture.
Shake the bowl so the herbs stick to the fish. If necessary, pat the
herbs into the skinless side of the fillet.
Cornmeal Spice Rub
1 cup yellow self-rising cornmeal
½ tsp. paprika
½ tsp. pepper
½ tsp. sea salt
½ tsp. cumin
Stir
the ingredients together in a large bowl a dredge the fish as described
above. If necessary, rub the cornmeal into the fish to make it stick.
Fresh Dill Sauce
Serve this as a side to trout. It's a cooling sauce to complement trout on a warm summer day.
½ cup yogurt
¼ cup sour cream
¼ cup mayonnaise
1 cup fresh dill, chopped
½ cucumber, diced
dash of pepper
twist of lemon
Mix all ingredients well in a bowl.
Cover and chill in the refrigerator for an hour, or overnight.
See tomato recipes here.
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