Smoked Trout Fillets In Olive Oil Recipe
Make Smoked Trout Fillets In Olive Oil Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Smoked trout
Infused olive oil
To serve / garnish
Method
Smoked trout
- 1
Prepare and season
Pat the smoked trout fillets dry with paper towels. If large, cut into 3–4 ounce portions. Lightly season both sides with kosher salt (use sparingly since trout is smoked) and freshly ground black pepper.
- 2
Dress with lemon
Place the fillets on a shallow plate or baking dish and squeeze the juice of half a lemon evenly over them. Reserve the other half for serving. Let rest at room temperature while you prepare the infused oil, about 10 minutes.
Infused olive oil
- 3
Warm and infuse
In a small saucepan, combine the extra-virgin olive oil, smashed garlic cloves, thyme sprigs, whole black peppercorns, and crushed red pepper flakes. Warm over low heat until the oil is gently shimmering but not smoking and the garlic becomes fragrant and lightly golden, about 5–7 minutes. Do not let the oil boil.
- 4
Cool and add dill
Remove the pan from heat and let the oil cool for 5 minutes so it’s warm but not piping hot. Discard thyme stems if you prefer less woody flavor, then stir in the chopped fresh dill. Let the mixture sit 5–10 minutes to further infuse.
- 5
Strain (optional)
For a clear presentation, strain the oil through a fine-mesh sieve into a heatproof bowl, discarding solids. Alternatively, leave garlic and herbs in the oil for a more rustic look and stronger flavor.
Assemble and serve
- 6
Place the seasoned smoked trout fillets in a shallow serving dish or jar in a single layer. Scatter the drained capers and sliced red onion over and between the fillets.
- 7
Pour the warm (not hot) infused olive oil over the trout so the fillets are partly submerged and coated. Use enough oil to cover the surface — about 3/4 to 1 cup depending on dish size. The oil will carry the aromatics into the fish.
- 8
Let the trout sit at room temperature for 15–20 minutes to allow flavors to meld. If preparing ahead, cover and refrigerate; bring back to room temperature before serving so the oil is not solidified (about 30 minutes).
- 9
Just before serving, scatter chopped fresh parsley over the trout, add lemon wedges, and serve with toasted country bread or crackers. Offer extra lemon for squeezing and a small spoon for drizzling the infused oil over bread or fish.