There are many fish haters out there in the food world and I don’t know why. Fish can be amazing if its made properly. I think too many restaurants serve fish so overcooked and dry it ruins the whole experience for people.
That being said, smoked fish offers a whole new taste that pan seared can’t produce. Smoked trout tastes slightly nutty, sweet, and salty. Its great eaten plain, in dips, soups, or in this case, on bagels.
You can either buy smoked trout or smoke it yourself. If you smoke it yourself here is a basic smoking recipe:
Clean the trout. You can either fillet the fish or keep them whole. You’ll want to brine the trout for 4-5 hours before smoking. The brining recipe is pretty simple: 1 cup of salt, 3 cups of brown sugar, and 1 gallon of water. After brining, pat the fish dry and you’re ready to smoke. Set your smoker to 175 degrees and smoke for 4 hours. Low and slow! I used hickory wood chips in the smoker.
A bagel and smoked trout platter is the same take on a smoked salmon platter but just using trout. You’ll want a toasty bagel half with a healthy spread of cream cheese. Then assemble your bagel from the rest of the platter ingredients according to your personal tastes. I love to give mine a splash of hot sauce at the end for some kick. Eat fish and be merry!
- 1 cup of flaked smoked trout
- 4 bagels
- 6 lemon wedges
- 2 tablespoons of capers
- 2 tablespoons of diced red onion
- 8 tablespoons of softened cream cheese
- Hot sauce
- Salt and pepper
- diced basil leaves for garnish
- whole basil leaves for garnish
- Slice and toast the bagels.
- Place bagels, lemon wedges, capers, onions, and basil on a platter for serving.
- Place cream cheese and hot sauce next to the platter.
- To assemble the bagels: Take a bagel slice and layer 1 tablespoon of cream cheese on it. Then sprinkle some red onion. Lay some trout on top of that. Add on a few capers and squeeze on some lemon juice. Season with salt, pepper, and hot sauce. Garnish with basil.