This Hot Smoked Trout Dip with Hand-Made Potato Chips is the perfect recipe for entertaining. Smoked trout, crispy fish skin, and chips - get ready to impress your guest.
Hot Smoked Trout Dip and Hand-Cut Chips
Rated 5.0 stars by 1 users
Food:
Fish
Cuisine
BBQ
Serves:
2 to 4 people
Prep Time:
10 min
Cook Time:
30 min
It's so easy and delicious to make smoked fish in your smoker. Salmon, white fish or trout can be amazing in the smoker and so versatile. Smoked fish is great on its own, paired with sourdough bread or bagels, or part of a smoke board. For this recipe, Chef Matt Basile transformed smoked trout into a creamy and delicious dip. All you need to do is season your fish with salt, pepper and maple syrup and pop it in the smoker for 20-30 minutes. You might be tempted to stop there and just eat your delicious smoked trout, but we recommend holding off and making this dip instead. It’s a simple recipe, but so flavourful. The dip is made from chopped fresh dill, capers for some salt and brininess, pepperoncini peppers for some heat and gherkin pickles for some acid and sweetness. Those ingredients get mixed in with the smoked trout, lemon zest and sour cream and that’s it, simple and delicious. Make your own potato chips for dipping, or head to the store for your favourite chips or crackers.
Enjoy!
By:Chef Matt Basile
Ingredients
-
1 filet rainbow trout
-
2 yellow potatoes
-
1 tbsp maple syrup
-
1 tbsp sour cream
-
2 tbsp fresh dill
-
½ lemon, zested
-
1 tbsp chopped capers
-
2 tbsp finely chopped pepperoncini peppers
-
1 tbsp finely chopped gherkin pickles
-
Canola oil
-
Salt
-
Pepper
Instructions
Set your smoker to 325F.
Season your rainbow trout filet with salt and pepper on both sides. Drizzle with maple syrup and rub or brush all over the filet. Drizzle oil on a piece of aluminum foil and place your filet on top. Fold up the sides slightly to create a lip, keeping the fish uncovered, place in the smoker for 20-30 minutes, or until cooked through.
Cut your potatoes in half and then thinly slice into rounds. Drizzle the hot plancha with canola oil. Place your potatoes on the plancha in one layer, making sure they don’t overlap. Allow to cook, flipping occasionally, and keeping an eye on them - this should be a slow process, getting all the moisture out and making sure they crisp up but don’t overcook. Season with salt and then remove from the grill.
To prepare your dip, finely chop your fresh dill, pepperoncini peppers, capers and pickles and place in a bowl.
Once your trout is done smoking, remove from the smoker and allow to cool slightly. Remove the fish from the skin and place in your bowl, don’t discard the skin. Add the sour cream to the trout and mix. Season with salt and the zest from half a lemon. Mix.
Take the trout skin and place directly on the plancha. Allow to cook and crisp up. Remove from the plancha and finely chop.
To plate your smoked trout and chips, add a few dollops of your dip in the centre of a shallow bowl or platter and surround with the potato chips. Top with the chopped crispy skin, a squeeze of lemon juice.