Smoked Trout Guacamole Recipe
3 Haas avocados, peeled and diced
1 lime, juiced
2 cloves garlic, crushed
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
5 tbsp cilantro
4 oz canned roasted peppers (can be found in Mexican food aisle)
8 oz. smoked trout (not canned), shredded
In a large bowl, combine avocado, lime juice, and garlic. Use a potato masher to smash
avocado, leaving some chunks intact for texture. Add in remaining ingredients and stir to
combine. Serve with tortilla chips.
Roasted Trout with Herb Butter Filling Recipe
4 whole trout, cleaned
2 tbsp olive oil
1 bunch parsley
3 garlic cloves, minced
3 tbsp anchovy paste
zest of 1 lemon
red pepper flakes
1 tbsp melted butter
2 tbsp capers
½ shallot, minced
1. Preheat oven to 400. Line a baking sheet with aluminum foil, and coat lightly with olive oil.
2. Using a mortar and pestle (or food processor), grind all filling ingredients to create a gremolata.
3. Transfer trout to baking sheet and stuff each evenly with gremolata. Brush skin with a little olive oil, and transfer to oven. Bake for 10-15, or until fish is opaque. If desired, finish by crisping skin under oven broiler.