Smoked trout is a rich, delectable and incredibly versatile ingredient. Infused with rustic wood smoke, these fillets are perfect in dips or salads, or served as a cold appetizer or hot entree. They also make for flavor-packed centerpiece in this simple chowder recipe. Rich and creamy, soul-warming chowder is perfect for a fall afternoon.
Save yourself the headache of deboning whole trout and opt for boneless rainbow fillets. I use apple wood chips here, which produce light and sweet smoke. They are a great option for preparing trout on a smoker or a conventional charcoal grill.
Smoked Trout Chowder
4 to 6 servings
3 boneless rainbow trout fillets (about 1¼ lbs. total)
4 slices bacon, diced
1 medium onion, chopped
1½ cups chicken broth
1½ cups water
3 medium russet potatoes, peeled and diced
2 celery ribs, chopped
2 large garlic cloves, minced
1½ cups whole milk
1 Tbsp. flour
1 Tbsp. Worcestershire sauce
1 tsp. kosher salt
½ cup minced chives, for garnish
Special equipment: 3 cups apple wood chips
• Prepare a smoker or charcoal grill for low, indirect heat.
• When the fire is ready, add 2 cups apple wood chips atop the coals. Place the trout on a piece of heavy-duty aluminum foil over indirect heat. Cover and smoke 20 minutes.
• Add another 1 cup apple wood chips atop the coals, cover and smoke another 20 minutes. Remove the trout and let rest 10 minutes.
• Separate the skin from the trout and place the meat in a small bowl. Discard the skin. Cut the smoked trout into bite-sized pieces and set aside.
• In Dutch oven or large stockpot, cook the bacon over medium-low heat until browned and slightly crisp, about 10 minutes. Add the onion and cook until soft and translucent, about 8 minutes. Add the chicken broth, water, potatoes, celery and garlic and bring to a simmer over medium-low heat. Cover and cook 15 minutes.
• Add the milk, flour, Worcestershire and salt and bring the chowder to a boil over high heat. Stir in the smoked trout and remove from heat. Let cool to room temperature. Cover and refrigerate overnight.
• Before serving, warm over medium-low heat, stirring occasionally until the chowder simmers. Serve in large bowls and garnish with chives.
Matt Berkley is a longtime contributor and restaurant reviewer for Sauce Magazine.
This article appears in October 2016.