Thank you to Danielle Van Noy of The Folklore House for this delicious handroll recipe using our ground trout. 

Prep time: 20 min

Cooking time 20 min

Total time: 40 min

Ingredients: 

1 pound ground trout 

Handful of finely chopped scallions 1/4-1/2c

1 clove garlic, grated 

Drizzle of sesame oil, 1-2 teaspoons 

Splash of fish sauce, 1 teaspoon

Glug of soy sauce, 1 tablespoon

Spoonful of honey, 1 tablespoon 

Spoonful of miso, 1.5 teaspoons 

Squirt of sriracha, to taste, if you like it spicy

Squirt or scoop of Mayo, 1-2 tablespoons 

Sesame seeds on top

Furikake on top

Crack of black pepper on top

Stir all the ingredients together and set into oven safe cookware or a small cast iron skillet. Top with sesame, furikake, and black pepper. Bake at 400 for 15-20 minutes or until the top is getting just slightly browned and everything is bubbling. 

Serve baked miso honey trout with nori, steamed rice, julienned vegetables, lettuce, mint and cilantro (if you fancy herbs), flower petals for a bit of pizazz, pickled ginger for spark, crispy panko breadcrumbs if you like a little crunch, and extra sauces on the side like mayo, sriracha, wasabi soy, or Japanese bbq sauce for a build your own hand roll experience.