Best 5 Smoked Trout Crackers With Lemon Dill Mayo Recipes

Indulge in a delightful culinary experience with our tantalizing Smoked Trout Crackers with Lemon Dill Mayo, a symphony of flavors that will awaken your taste buds. These crispy crackers, adorned with delicate smoked trout, embody a perfect balance of smoky, briny, and savory notes. Paired with a refreshing Lemon Dill Mayo, boasting a vibrant blend of tangy lemon, aromatic dill, and creamy mayonnaise, this appetizer or snack is sure to impress.

Accompanying this main recipe are two additional culinary gems: Smoked Trout Dip and Smoked Trout Crostini. The dip, a creamy and flavorful spread, combines smoked trout, cream cheese, sour cream, and a hint of horseradish for a delightful twist. Served with crackers or vegetables, it's an ideal party pleaser. The crostini, featuring smoked trout atop crispy bread rounds, is a simple yet elegant canapé that exudes sophistication. With variations that cater to different palates, these recipes offer a versatile and delectable way to enjoy the unique flavors of smoked trout.

Here are our top 5 tried and tested recipes!

SMOKED TROUT WITH CRACKERS AND A LEMON DILL MAYONNAISE

Smoked Trout With Crackers and a Lemon Dill Mayonnaise image

Make and share this Smoked Trout With Crackers and a Lemon Dill Mayonnaise recipe from Food.com.

Provided by LifeIsGood

Categories Scandinavian

Time 15m

Yield 20 crackers

Number Of Ingredients 7

Ingredients

1/3 cup reduced-fat mayonnaise
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 tablespoon minced fresh dill
1/2 teaspoon fresh ground pepper
4 ounces thinly sliced smoked trout
20 thin whole grain crackers

Steps:

Combine mayonnaise, lemon zest, lemon juice, dill and pepper in a small bowl.
Divide trout among crackers; top with a spoonful of the lemon-dill mayonnaise.

CRACKERS WITH SMOKED TROUT

Crackers with Smoked Trout image

This no-cook appetizer comes together in a few minutes, but is full of flavor - the smokiness of the trout goes particularly well with baba ghanoush, a dip made from charred eggplant.

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 1 to 2 servings

Number Of Ingredients 6

Ingredients

1 red onion, thinly sliced
3 tablespoons white vinegar
Baba ghanoush
Water crackers
Diced Persian cucumbers
Tinned smoked trout

Steps:

In a bowl, toss the red onion with the vinegar and let sit 30 minutes.
Spread the baba ghanoush on the crackers and arrange on a serving platter. Top with some cucumbers, smoked trout and pickled red onion.

SMOKED TROUT

Smoked Trout image

I came across this recipe while looking for new ways to use my new smoker/grill and can't wait to try this - perfect for a large dinner party - this serves 20 people but I think it can be cut in half easily if using small trout. This recipe calls for Salmon Trout (10-12 pounds) but 10 (8-10 ounce) trout can be substituted very easily adjusting the brining and cooking time. Both cooking/brining times are indicated for the larger and smaller fish. Brining time is included in the prep time, while smoking time is in the cooking times. Recipe source: Bon Appetit (February 1981)

Provided by ellie_

Categories Trout

Time P3DT2h

Yield 20 serving(s)

Number Of Ingredients 32

Ingredients

2 onions, unpeeled and quartered
2 bunches dill (or 2 tablespoons dried dill)
2 bunches parsley (about 1 cup)
6 garlic cloves, unpeeled
3 shallots, unpeeled
1 (4 inch) ginger, unpeeled
1 1/4 cups soy sauce
1 cup wine (red or white)
1/2 cup brown sugar
2 tablespoons kosher salt (or other coarse salt)
2 tablespoons onion powder
4 cloves
3 bay leaves
1 teaspoon garlic powder
1/4 teaspoon mace
1 samon trout, 10-12 pounds (or 10 (8-10 ounce)
5 lbs hickory chips (or other wood chips)
charcoal, briquets
cooking spray or vegetable oil
2 heads lettuce
2 onions
3 eggs
1/4 cup capers, drained
3 lemons
3 tablespoons dill (or 1 tablespoon dried dill)
1 tablespoon green peppercorn, drained and crushed
1 teaspoon onion powder
1 dash ground red pepper
1 dash mace
2 cups sour cream
1/2 cup grated fresh horseradish
paprika, garnish

Steps:

To make the brine: combine first 6 ingredients (onions - ginger) in a food processor and puree. Pour into a dish or pan that is large enough to hold the fish. Add remaining brine ingredients (soy sauce - mace) and stir to combine. Stir in cold water (about 2 cups). Add fish to mixture and enough water to cover fish. If using large salmon fish refrigerate for 2-3 days, if using small fish refrigerate for 1 day.
Soak hickory chips overnight in water.
To prepare smoker/barbecue: prepare barbecue by heaping briquets on one side of the grill (about 30 for a large grill). Ignite and burn until coals glow and gray ash forms.
Set drip pans opposite briquets.
Remove fish from brine and wipe dry.
Pile hickory chips over briquets. Set top grill in place and coals side over drip pan with vegetable oil or spray with Pam.
Set fish over drip pan and cover barbecue, leaving 1-2 vents open to allow smoke to escape.
Smoke fish until fish flakes with a fork about 8 minutes per pound. For the large salmon trout it can take up to 2 hours but if using small fish about 45-60 minutes. You will most likely need to add coals if briquets begin to burn down.
Transfer fish to a large platter and let cool. Cover and refrigerate until 1 hour before serving.
To make garnish: separate lettuce carefully using only those that form a cup. Chop onions and place in paper towel lined sieve to dry slightly. Place eggs in a saucepan and cover with cold water and then bring to a boil and let them boil 1 minute. Turn off heat and let stand 5 minutes. Cool under cold running water, and then peel, chop and set aside.
To serve: surround fish with lettuce cups alternately filled with onion, egg, caper and lemon wedges. Pass the horseradish sauce separately.
To make the horseradish sauce: Combine first five ingredients (dill - mace) and mix well. Stir in the sour cream and horseradish. Transfer to a gravy sauce boat and cover and refrigerate. Sprinkle with paprika before serving.

Nutrition Facts : Calories 140.1, Fat 6.3, SaturatedFat 3.4, Cholesterol 46.4, Sodium 1797.7, Carbohydrate 14.7, Fiber 1.9, Sugar 7.4, Protein 6.5

SMOKED TROUT CANAPES

Smoked Trout Canapes image

Categories Food Processor Cocktail Party Quick & Easy Yogurt Mayonnaise Trout Gourmet

Yield Makes about 36 canapés

Number Of Ingredients 7

Ingredients

1/2 pound smoked trout fillets (available at specialty foods shops and some fish markets), picked over and flaked
1/2 cup plain yogurt, drained in a fine sieve for 1 hour
1/4 cup mayonnaise
1 teaspoon fresh lemon juice
1 tablespoon minced fresh dill plus dill sprigs for garnish
1 tablespoon minced onion, patted dry
12 slices of pumpernickel bread, each slice cut decoratively into 2-inch shapes

Steps:

In a food processor purée the trout, the yogurt, the mayonnaise, the lemon juice, the minced dill, the onion, and salt and pepper to taste until the mixture is smooth. The trout mixture may be made 1 day in advance and kept covered and chilled. On each piece of bread spread a scant teaspoon of the mixture, mounding it, and garnish each canapés with a dill sprig.

SMOKED TROUT SCHMEAR

Smoked Trout Schmear image

This smoked trout schmear is incredibly easy, and very versatile. Obviously, it's great spread on any kind of bread or crackers, but slathered atop a freshly toasted bagel may be its finest expression.

Provided by Chef John

Categories Seafood Fish

Time 2h15m

Yield 4

Number Of Ingredients 9

Ingredients

5 ounces smoked, boneless trout fillets, checked for bones and crumbled
6 ounces cream cheese, room temperature
4 teaspoons fresh squeezed lemon juice
1 tablespoon chopped fresh dill
2 teaspoons chopped fresh chives
2 teaspoons capers, drained
1 teaspoon hot prepared horseradish, or more to taste
salt and freshly ground black pepper to taste
1 pinch cayenne pepper

Steps:

Place crumbled trout and softened cream cheese in a bowl. Add lemon juice, dill, chives, capers, horseradish, black pepper, salt, and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer. Transfer to a ramekin; wrap with plastic wrap. Refrigerate for 2 or 3 hours before serving to let flavors develop.

Nutrition Facts : Calories 214.1 calories, Carbohydrate 1.9 g, Cholesterol 97.1 mg, Fat 17.1 g, Fiber 0.2 g, Protein 13.4 g, SaturatedFat 10 g, Sodium 211.7 mg, Sugar 0.3 g

Tips:

For the best results, use fresh trout that has been smoked within the last 24 hours. Smoked trout that is older than 24 hours will not have the same flavor and texture.
If you are using a smoker, make sure that it is preheated to the proper temperature before adding the trout. The ideal smoking temperature for trout is between 180 and 200 degrees Fahrenheit.
Smoke the trout for 30-45 minutes, or until it is cooked through. The trout will be cooked through when it flakes easily with a fork.
If you are using a store-bought smoked trout, make sure that it is flaked before adding it to the crackers.
The lemon-dill mayo is a great way to add flavor to the crackers. To make the mayo, simply combine mayonnaise, lemon juice, dill, salt, and pepper in a bowl and mix until combined.
The crackers can be served as an appetizer or snack. They are also a great addition to a lunch box or picnic basket.

Conclusion:

Smoked trout crackers with lemon-dill mayo are a delicious and easy-to-make snack or appetizer. They are perfect for any occasion and can be enjoyed by people of all ages. Whether you are a fan of smoked trout or not, you are sure to love these crackers.