- Difficulty: Intermediate
- Yield: 12 servings
- Nutritional Information (per serving, 1 of 12):
- Calories: 148
- Total Fat: 8 g
- Saturated Fat: 2 g
- Carbohydrates: 3 g
- Dietary Fiber: 0 g
- Sugar: 3 g
- Protein: 15 g
- Cholesterol: 136 mg
- Sodium: 212 mg
- Total Time: 2 hours
- Active Time: 40 minutes
Ingredients
- 6 large eggs
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 2 tablespoons sea salt, plus more as needed
- 1 teaspoon ancho chili powder
- 1 teaspoon garlic powder
- Four 6-ounce trout fillets
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- Freshly ground black pepper
- 1 tablespoon chopped fresh chives
- 1 ounce trout roe
- 1 bunch fresh dill, chopped into fronds
Equipment
Fire up your smoker and grab a pastry bag with a medium tip to create these irresistible, crowd-pleasing bites.
Instructions
- Place eggs in a pot, cover with water, and bring to a boil. Turn off heat, cover, and let sit for 12 minutes. Peel, cool at room temperature, halve lengthwise, remove yolks to a large bowl, and chill yolks while prepping the trout.
- Whisk up a flavorful brine: combine brown sugar, granulated sugar, sea salt, ancho chili powder, garlic powder, and 3 cups water in a pot. Boil until sugars dissolve, cool, then soak trout fillets for 20 minutes to 2 hours.
- Pat trout dry, preheat smoker (apple wood for that perfect smoky kiss), and smoke until flaky, about 20-30 minutes. Cool and flake the tender troutyour kitchen will smell amazing!
- Mix flaked trout, mayonnaise, Dijon mustard, and chilled yolks. Season with salt and pepper, fold in chives. Pipe into egg whites, crown with trout roe, and finish with dill fronds for a stunning, gourmet pop of flavor.
This refreshed recipe delivers smoky, spicy blissperfect for wowing guests and sparking your next culinary adventure. Variations may exist from original publications.
