Last updated on April 12th, 2014
SMOKED TROUT ON TOAST is one of the most delicious things I’ve ever put in my mouth. It’s smokey. It’s creamy. It’s chive-y. And it takes only 10 minutes to prepare and cook. Promise me you’ll try this casual lunch or dinner dish some day! Here’s the recipe:
Where to find smoked trout: Here in Nowheresville, U.S.A., I’m able to buy smoked fish at my rather poorly-run local supermarket. It comes in vacuum-sealed packages, 2 fillets per package. I suspect your own, less-than-lousy local market will carry this very product, too. And if they don’t, just make a fuss.
It’s the squeaky wheel who gets the fish.
Smoked Trout on Toast
Ingredients for 4 as a first-course; for 2 as a main course
1/2 lb smoked trout
1/4 cup (plus a little more) heavy cream
1/4 cup (plus a little more) grated Parmesan cheese
10 fresh chives, finely-chopped
Coarsely-ground black pepper
4 slices sour dough bread, lightly-toasted
To start, remove and discard the skin from the fish. The skin will slip off very easily, all in one piece.
Drop the fish into a medium-size bowl…
And then, using a fork (or your fingers), mash the the fish into flaky bits.
Stir in one 1/4 cup of heavy cream…
And a handful of Parmesan cheese.
Chop up some fresh chives, and add them to the mixture, too.
And finally, add some coarsely-ground black pepper.
Now grab a loaf of sour dough bread, or whatever high-quality bread you happen to like. If you are willing to make it, Pain de Mie (French Sandwich Bread) would be marvelous for this recipe.
Cut 4 long slices from the loaf, and lay them out on a baking sheet.
Now fire up the broiler, and toast the bread lightly on each side.
Because my phone rang just now, and because I was fool enough to answer it (naturally, it was a recorded announcement from Fairpoint Communications, the telephone company we dumped over a year ago), my bread ended up toasting just a tad too darkly.
Tip: If the phone rings while you are cooking, do not pick it up. Trust me, nine times out of ten it will be someone you have no desire to speak with. At least not when you are engaged in making something uber delicious.
And speaking of phone calls! Should you pick up the phone and hear a little boy asking for “Auntie My Helen,” be sure to hang up. Immediately.
Well. I don’t know why you’ve brought up one of the scariest movies of all time when we are in the midst of making Smoked Trout on Toast.
Try to stay focused, okay?
Mound the sumptuous fish mixture onto the bread, and then drizzle each slice with a tiny amount of cream.
Sprinkle each slice with a little Parmesan cheese, too.
Pop the toasts under the broiler for a minute or two, or until they turn brown and bubbly. Be sure to watch them — they can turn from brown to black in a jiff.
When your teeth sink into the crispy, crunchy bread, and when you taste the creamy, smokey, chive-y fish-topping your mouth will have an orgasm. Mine certainly did.
Need a copy-and-paste version of the above? Your wish is my command:
Smoked Trout on Toast
Ingredients for 4 as a first-course; for 2 as a main course
1/2 lb smoked trout
1/4 cup (plus a little more) heavy cream
1/4 cup (plus a little more) grated Parmesan cheese
10 fresh chives, finely-chopped
Coarsely-ground black pepper
4 slices sour dough bread, lightly-toastedRemove skin from fish. Drop the fish into a bowl, and then mash it up with a fork (or fingers) until it flakes.
Stir in the cream, Parmesan cheese, chives, and coarsely-ground black pepper.
Top the toasts with the fish mixture, and broil until brown and bubbly — about 2 minutes.
Serve immediately.
In the comments field below, let me know if this casual, easy-to-make lunch or dinner dish appeals to you. Honestly, I think it’s beyond delicious.
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June Hacala-Piercey says
Thnks Kevin,
Another recipe which in now mine.
You feed me well Kevin!!
I have special diet requirements(auto-immune probs) and you always find me something new. <3
June Hacala-Piercey says
* Thanks….my bad!
Tammy says
This recipe looks so good! I’ve tried a couple of your recipes now and they were awesome! I originally found your blog googling something or other about plants, and I am so happy to have found your site. You give me something entertaining to read while working when I need to break up the monotony (which is quite often).
I have to say, however, that what I absolutely love the most about your site is your wonderful personality that always shines through in every post you do.
Keep ’em coming Kevin!
Tammy
Lee McLean says
I’m making this tonight! But more importantly, you crack me up, Kevin. Thanks, I needed that.
Gloria Duy says
That looks yummy. I’ll have to look for smoked trout. You are so entertaining, I just love how you go off on random tangents and come right back!
Brenda Johnson says
What a delicious lunch this was!!!! The toasty crunch of the sourdough, the fish and all it’s lovely additions took on a creamy quality that was so full of flavor! The smoked trout was light and lovely (sometimes “smoked” can be overpowering- but this was delightful!) Cheese, cream and chives- all played well!!!! Thanks Kevin!!!!
Hotcookinmama says
Well, Kevin, you may have just made my weekend a little better. Can’t wait to share this one with my hubs. BTW, you are too funny! Love your humour:) Sounds fabulous-can’t wait to try it. Do I get the orgasm while eating it or after? I guess I will have to find out for myself. Tata
Cary says
Sounds delightful! What an inspired idea, must try. When Michael Calls! Kevin, I never had the nerve to watch that one. Remember the trailers scared me to death. The sound of that voice comes right back to mind. Eeeeek. You are so funny. Kevin, are you planning any veg planting for fall?
Alicia says
I just made this & it was delicious!! I could not find any trout at my local supermarket, so I used smoked salmon instead.
Lets just put it this way– I got a HUGE hug and kiss from my boyfriend, and he has already put it on the menu for Saturday.
Thank you, Kevin!!!!!!!!
P.S. I almost made your favorite blueberry smoothie. It was also delicious!
Alicia says
Oops. I meant to say that I also made your favorite blueberry smoothie. 🙂
Kevin Lee Jacobs says
Alicia – Glad to hear that smoked salmon is a delicious, hug- and kiss-inviting substitute for trout!
Gavi ... says
“I’ll have what he’s having”… 🙂
Betsy Germanotta says
I love your recipes, but wish that I could print out just the recipe itself, without photos or comments (which I love to read, however). Any possibilities for that?
mary ann says
so, once again my Sunday night supper easy peasy has come
and, again from great gardener and chef of the time savers
after all, we need time for gardening, I just know this will be great!
thank you
Kevin Lee Jacobs says
Betsy – You can copy and paste the photo-less version at the end of the post.
Terri says
Kevin, do you think this would work with smoked salmon?
Kevin Lee Jacobs says
Hi Terri – Reader Alicia (comment #9) made this with smoked salmon. She and her BF thought it was divine.
Terri says
Oops, missed that! Thanks.
Linda says
Even better with home smoked king salmon.
Kandy says
Thanks for the recipie….just went to visit my dad and he had fresh trout in the smoker…lets say I left with over half of it! My dad makes the best smoked fish and I had no clue you could buy it in the store. Can’t wait to make the recipe if the kids won’t eat all the fish before I get a chance to make it.
Randy says
Wow…what a meal…every flavour bud rejoiced in harmony and begged for more.
Was looking for beet receipts and came across your website…love the great information. Will have to put you into my favorites.
Thanks
Carole says
Have all the ingredients to make this tonight. It will be an appetizer before dinner paired with wine. So looking forward to trying this. Since there are just two of us, I will be saving the remainder to eat tomorrow before we dive into cassoulet de Carole/Kevin! Need to give credit where credit is due. It’s an “all Kevin” weekend. Thanks!
Kevin Lee Jacobs says
Carole – I am blushing!
Joanna says
I love, love fish! Will make this dish with horseradish mayo at the top.