Smoked Trout BLT
Shoutout to Chelsea Streifeneder of @healthyish for this quick & easy lunch recipe starring our hot-smoked trout! Take it away, Chelsea...
So how do you smoke trout? You don’t! You let @hudsonvalleyfisheries do it for you. They have perfected smoking steelhead trout so all you have to do is take it out of the freezer the night before you want to use it. I decided to make a classic BLT and then dressed it up a bit with their smoked trout.
There are also other ways to dress up this classic sandwich by throwing some avocado slices onto it for that creamy texture that avocado always adds to sandwiches or if I’m not adding another protein like smoked trout to my sandwich, I’ll cook up an over-easy egg. The runny yolk is a perfect addition to a BLT. Lastly, I like to switch up the mayo and use something with a little kick like habanero mayo. Don’t forget to use a good bun or bread. It makes all the difference!
Prep Time: 10 Minutes
Cook Time: 20-30 Minutes
Makes 4 Sandwiches
Ingredients:
8-ounce smoked trout filet, skin discarded, and bones removed
8 pieces of bread, toasted
8 slices heirloom tomatoes
8-10 slices bacon cooked and crisped
8-10 pieces leafy lettuce
1 cup of your favorite mayonnaise
Salt and pepper
Directions:
1. Heat oven to 400 degrees. Place bacon into a baking dish and cook for 30 minutes or until crisped. Remove bacon to a paper towel-lined plate and let cool. While bacon is cooling slice tomatoes and wash and dry lettuce.
2. Toast bread and put 1 tablespoon or more of mayonnaise on each slice of bread.
3. Top one slice of bread with two pieces of tomatoes, 2-3 slices of bacon, 2-3 pieces of lettuce, 2 ounces of smoked trout and some salt and pepper.
4. Slice in half and serve right away.
