Satisfyingly crunchy slices of grilled baguette smothered in a savory rich onion-caper dip elevate this smoked trout appetizer to a new level. It’s a hearty, irresistible starter, ideal for winter get dinner parties and holiday bashes. This one never ceases to evoke smiles and pats on the back from party people who love it as an alternative to cold-smoked salmon, which can be a bit too salty and fishy for some.
Assembling this dish is as simple as prepping a few basic ingredients, many of which are likely already in the cupboard. The mild flavor of apple wood infuses into the trout after just 40 minutes of smoking. The fish itself is phenomenal, but it’s the grilled bread that puts this appetizer over the top. Make sure to purchase a firm and crusty quality baguette, which holds up much better on the grill than more delicate breads like a standard French loaf.
Smoked Trout Dip with Grilled Crostini
8 to 10 servings
3 cups water
1 Tbsp. kosher salt
2 6-ounce boneless rainbow or ruby-red trout fillets
1 baguette, cut into ¼-inch slices
1 cup olive oil
8 oz. cream cheese
½ cup minced red onion
3 Tbsp. capers, drained
Juice of ½ lemon
2 Tbsp. mayonnaise
½ Tbsp. Worcestershire sauce
2 green onions, diced
Special equipment: 2 cups apple wood chips
• In a large stockpot, stir the water and salt together until the salt dissolves. Soak the trout 3 to 4 hours to brine. Remove, pat dry and place on a sheet of heavy-duty foil.
• Prepare a smoker or charcoal grill for indirect heat.
• Add 1 cup wood chips directly to the coals. Place the trout (still on the foil) over indirect heat, cover and smoke 20 minutes.
• Add the remaining 1 cup wood chips onto the coals, cover and smoke another 20 minutes. Remove and let cool on a serving tray.
• Add more charcoal to bring the grill to medium-high heat.
• Lightly brush each bread slice with olive oil. Working in batches, grill the bread over direct heat 3 to 4 minutes. Flip and grill another 3 to 4 minutes, until brown and crispy. Place on the serving tray alongside the trout.
• In a large bowl, combine the cream cheese, onion, capers, lemon juice, mayonnaise and Worcestershire. Use a hand mixer or stick blender to mix until well combined. Spoon into serving bowl and garnish with green onions.
• To serve, smear a crostini with onion-caper dip, then top with a piece of smoked trout.
Matt Berkley is a longtime contributor to Sauce Magazine who writes Grilled.
This article appears in December 2017.