Fingerling Potato Galettes with Chive Crème Fraîche and Smoked Trout

This elegant starter takes fish and chips to a whole new level.

• 8 oz. fingerling potatoes (about 5 medium)
• 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/4 cup crème fraîche
• 2 Tbs. thinly sliced fresh chives
• 1/4 tsp. finely grated lemon zest
• 12 small, thin slices smoked trout (about 4 oz.)

Heat the oven to 375°F. Line a rimmed baking sheet with a nonstick baking liner or parchment.

Using a mandoline or a sharp knife, cut the potatoes lengthwise into 1/16-inch-thick slices. Soak the 40 nicest, most even slices in a large bowl of cold water until pliable, about 20 minutes.

Drain the potatoes and pat dry with paper towels. Put them in a medium bowl and toss with the oil, 1 tsp. salt, and 1/2 tsp. pepper. Fan 10 potato slices into a 6-inch circle (like a flower) on the prepared sheet. Repeat with the remaining potato slices to make 4 individual circles. Cover the potatoes with parchment and set another baking sheet on top to keep the potatoes flat. Bake until tender, about 15 minutes. Remove the top baking sheet and the parchment and continue to cook until crisp and browned, 15 to 20 minutes more.

Meanwhile, in a small bowl, whisk the crème fraîche, 1-1/2 Tbs. of the chives, the lemon zest, 1/8 tsp. salt, and 1/4 tsp. pepper.

Carefully transfer the potato galettes to individual plates. Place one slice of trout on a potato circle. Add a dollop of crème fraîche, then another slice of trout, another dollop of crème fraîche, and a final slice of trout. Top with a small dollop of crème fraîche and garnish with some of the remaining chives and a grind of pepper. Repeat with the remaining galettes, trout, crème fraîche, chives, and pepper.

Whole Smoke-Grilled Mountain Trout

The students in my fish-cooking classes rave over this dish. It will transport you to a mountain stream at sunset. The smoky, herbaceous flavors really make the trout jump, but without covering the gentleness of the fish. Anytime you see fresh whole trout at your market, buy some to give this recipe a whirl. They arrive at the store scaled and gutted but usually have the heads on. If the heads bug you, then have the fishmonger remove them.Think getting great smoky flavor from your gas grill is impossible? Think again. See it in action in our exclusive CooksClub video featuring grilling guru, Fred Thompson.

• 4 small whole rainbow, golden, or mountain trout, scaled and gutted
• 1/2 cup mayonnaise
• 8 sprigs fresh thyme
• 8 sprigs fresh oregano
• 4 sprigs fresh rosemary
• 8 lemon slices, 1/4 inch thick
• 2 to 3 garlic cloves, minced (optional)
• Apple wood chips, soaked in water for 30 minutes
• Extra-virgin olive oil

Put the trout on a plate or in a baking dish. Coat the outside of each with the mayonnaise. Stuff 2 thyme sprigs, 2 oregano sprigs, 1 rosemary sprig, and 2 lemon slices into the body cavity of each trout. Add a little garlic if you like. Cover with plastic wrap and refrigerate until ready to grill, for up to 4 hours.

Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes. When the grill is almost ready, put the smoking chips in a foil pouch and punch lots of holes in it. Wait until a good head of smoke is obvious, then add the trout. Close the lid and cook for 5 to 6 minutes on each side, depending on the thickness of the trout. Because you are working with whole fish, use the 10-minute-per-inch rule as a guide. Remove the trout to a platter and let them rest for 5 minutes. Serve with a drizzle of first-rate extra-virgin olive oil.

Fingerling Potato Galettes with Chive Crème Fraîche and Smoked Trout

This elegant starter takes fish and chips to a whole new level.

• 8 oz. fingerling potatoes (about 5 medium)
• 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/4 cup crème fraîche
• 2 Tbs. thinly sliced fresh chives
• 1/4 tsp. finely grated lemon zest
• 12 small, thin slices smoked trout (about 4 oz.)

Heat the oven to 375°F. Line a rimmed baking sheet with a nonstick baking liner or parchment.

Using a mandoline or a sharp knife, cut the potatoes lengthwise into 1/16-inch-thick slices. Soak the 40 nicest, most even slices in a large bowl of cold water until pliable, about 20 minutes.

Drain the potatoes and pat dry with paper towels. Put them in a medium bowl and toss with the oil, 1 tsp. salt, and 1/2 tsp. pepper. Fan 10 potato slices into a 6-inch circle (like a flower) on the prepared sheet. Repeat with the remaining potato slices to make 4 individual circles. Cover the potatoes with parchment and set another baking sheet on top to keep the potatoes flat. Bake until tender, about 15 minutes. Remove the top baking sheet and the parchment and continue to cook until crisp and browned, 15 to 20 minutes more.

Meanwhile, in a small bowl, whisk the crème fraîche, 1-1/2 Tbs. of the chives, the lemon zest, 1/8 tsp. salt, and 1/4 tsp. pepper.

Carefully transfer the potato galettes to individual plates. Place one slice of trout on a potato circle. Add a dollop of crème fraîche, then another slice of trout, another dollop of crème fraîche, and a final slice of trout. Top with a small dollop of crème fraîche and garnish with some of the remaining chives and a grind of pepper. Repeat with the remaining galettes, trout, crème fraîche, chives, and pepper.

Roasted Trout with Lemon & Walnut-Browned Butter

• 8 rainbow trout fillets (2 to 2-1/2 lb.)
• Kosher salt and freshly ground black pepper
• 1/2 cup unsalted butter
• 1/4 cup finely chopped fresh parsley
• 2 Tbs. finely chopped fresh tarragon
• 24 1/8-inch-thick lemon slices (2 to 3 lemons)
• 1/4 cup chopped walnuts

Tip:

In stores, rainbow trout are sometimes sold as whole, cleaned fish; if this is how you find them, ask the fish seller to cut them into fillets and remove the fins.

Position a rack in the center of the oven and heat the oven to 450ºF.

Arrange the trout skin side down on a foil-lined rimmed baking sheet. Sprinkle 2 tsp. salt and 1 tsp. pepper evenly over the trout. In a small saucepan, melt the butter and drizzle 4 Tbs. of it evenly over the fillets. Sprinkle the trout evenly with the parsley and the tarragon. Arrange 3 lemon slices over each fillet. Roast until the fillets flake easily when pricked with a fork, 10 to 12 minutes.

Meanwhile, set the saucepan with the remaining melted butter over medium heat. Cook until lightly browned and fragrant, 3 to 5 minutes. Immediately remove from the heat and stir in the walnuts; keep warm.

When the trout is done, use a large spatula to transfer the fillets to dinner plates—if the skin sticks to the foil, lift up only the flesh. Swirl the walnut butter around and then spoon it over the trout.

Smoked Trout with Apple and Crème Fraîche

In this savory-sweet nibble, thinly sliced apple is a fresh, creative stand-in for crostini or crackers. If you don’t have roasted walnut oil, use any other roasted nut oil, such as hazelnut or almond. In a pinch, good-quality extra-virgin olive oil will do.

• 2 medium sweet, firm apples (such as Gala or Pink Lady)
• 8 oz. smoked trout
• 3 Tbs. thinly sliced fresh chives
• 2 Tbs. roasted walnut oil
• 1/8 tsp. freshly ground black pepper
• About 1/4 cup crème fraîche
• 1 medium lemon

Tip:

See the Test Kitchen post for a visual on how to slice the apples.

Stand the apples on a cutting board and slice twelve 1/8-inch-thick rounds from the sides (not counting the small outermost slices); cut each round in half and arrange in a single layer on a platter.

Remove the skin from the trout and flake the flesh. Toss with the chives, walnut oil, and black pepper.

Using your fingers, divide the trout mixture among the apple slices. Use a small spoon to top each with a dollop of crème fraîche. Finely grate the zest from the lemon over all and serve.

Smoked Trout with Apple and Crème Fraîche

In this savory-sweet nibble, thinly sliced apple is a fresh, creative stand-in for crostini or crackers. If you don’t have roasted walnut oil, use any other roasted nut oil, such as hazelnut or almond. In a pinch, good-quality extra-virgin olive oil will do.

• 2 medium sweet, firm apples (such as Gala or Pink Lady)
• 8 oz. smoked trout
• 3 Tbs. thinly sliced fresh chives
• 2 Tbs. roasted walnut oil
• 1/8 tsp. freshly ground black pepper
• About 1/4 cup crème fraîche
• 1 medium lemon

Tip:

See the Test Kitchen post for a visual on how to slice the apples.

Stand the apples on a cutting board and slice twelve 1/8-inch-thick rounds from the sides (not counting the small outermost slices); cut each round in half and arrange in a single layer on a platter.

Remove the skin from the trout and flake the flesh. Toss with the chives, walnut oil, and black pepper.

Using your fingers, divide the trout mixture among the apple slices. Use a small spoon to top each with a dollop of crème fraîche. Finely grate the zest from the lemon over all and serve.

Salt-Crusted Trout with Lemon-Dill Beurre Blanc

Salt-crusting has all the drama of a restaurant technique, yet it's easy to do at home. In this recipe, the trout becomes ultramoist and tender during roasting and pairs nicely with the classic lemon-dill sauce.Watch the Video Recipe to see the salt-crusting technique in action. 

• 1 whole trout, 1 to 2 lb.
• Optional aromatics for the cavity: fresh dill sprigs, thin slices of garlic or shallots, thin slices of lemon
• 1 tsp. olive oil
• 4-1/2 cups kosher salt
• 3 egg whites
• 1 recipe Lemon-Dill Beurre Blanc

Position a rack in the center of the oven and heat the oven to 400°F.

Apply the salt crust

Tip:

A gutted, scaled whole fish, with its head, is ideal for salt-crusting, but a headless fish works, too.

Rinse the fish well, inside and out. Make sure there are no loose scales on the skin. Pat the fish completely dry with paper towels and put it on a large rimmed baking sheet or cutting board.


Stuff the cavity of the trout with your choice of aromatics, if using. Rub the skin of the fish all over with the olive oil (this will make it easier to remove the salt crust after roasting).


In a large bowl with a rubber spatula, mix the salt with the egg whites and 1/4 cup plus 2 Tbs. water. Spread enough of the salt mixture on the bottom of a large rimmed baking sheet to make a bed about 1/4 inch thick and roughly the same size as the fish. Put the fish on top of the salt bed. Using your hands, coat the fish with the remaining salt mixture to make a 1/4-inch-thick crust, molding it around the contours of the fish. (If using a large fish, the tail or head may extend beyond the rim of the pan and therefore won’t be covered with the salt mixture—this is fine.)

Roast the trout

Cook the trout 40 to 45 minutes.


If using a remote probe thermometer, insert the probe near the spine behind the head (the thickest part of the fish). If using an instant-read thermometer, apply a marker (such as a piece of garlic or shallot) to the crust at this spot so you know where to check the temperature later.


Roast until the thermometer registers between 135°F and 140°F. Start checking at the lower end of the time range in the chart above. Let the fish rest in its crust for 5 to 10 minutes before serving.

Serve the fish

Tap the salt crust with the back of a large metal spoon to break it. Using a large fork and the spoon, push the crust to the side so the fish is exposed. Then use a pastry brush to flick away any salt that’s sticking to the skin.


With the spoon, gently scrape the skin off the top of the fillet and push it to the side. Run the spoon along the spine to separate the flesh from the bones. Use the fork to help move the flesh to serving plates.


Once you’ve removed all of the top fillet, grip the tail end of the bones and pull them away to expose the bottom fillet. Push aside any ingredients stuffed into the cavity. Use the spoon to separate the bottom fillet from the skin and lift the fillet onto serving plates with the fork or a fish spatula.

Whole Smoke-Grilled Mountain Trout

The students in my fish-cooking classes rave over this dish. It will transport you to a mountain stream at sunset. The smoky, herbaceous flavors really make the trout jump, but without covering the gentleness of the fish. Anytime you see fresh whole trout at your market, buy some to give this recipe a whirl. They arrive at the store scaled and gutted but usually have the heads on. If the heads bug you, then have the fishmonger remove them.Think getting great smoky flavor from your gas grill is impossible? Think again. See it in action in our exclusive CooksClub video featuring grilling guru, Fred Thompson.

• 4 small whole rainbow, golden, or mountain trout, scaled and gutted
• 1/2 cup mayonnaise
• 8 sprigs fresh thyme
• 8 sprigs fresh oregano
• 4 sprigs fresh rosemary
• 8 lemon slices, 1/4 inch thick
• 2 to 3 garlic cloves, minced (optional)
• Apple wood chips, soaked in water for 30 minutes
• Extra-virgin olive oil

Put the trout on a plate or in a baking dish. Coat the outside of each with the mayonnaise. Stuff 2 thyme sprigs, 2 oregano sprigs, 1 rosemary sprig, and 2 lemon slices into the body cavity of each trout. Add a little garlic if you like. Cover with plastic wrap and refrigerate until ready to grill, for up to 4 hours.

Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes. When the grill is almost ready, put the smoking chips in a foil pouch and punch lots of holes in it. Wait until a good head of smoke is obvious, then add the trout. Close the lid and cook for 5 to 6 minutes on each side, depending on the thickness of the trout. Because you are working with whole fish, use the 10-minute-per-inch rule as a guide. Remove the trout to a platter and let them rest for 5 minutes. Serve with a drizzle of first-rate extra-virgin olive oil.

Smoked Trout with Apple and Crème Fraîche

In this savory-sweet nibble, thinly sliced apple is a fresh, creative stand-in for crostini or crackers. If you don’t have roasted walnut oil, use any other roasted nut oil, such as hazelnut or almond. In a pinch, good-quality extra-virgin olive oil will do.

• 2 medium sweet, firm apples (such as Gala or Pink Lady)
• 8 oz. smoked trout
• 3 Tbs. thinly sliced fresh chives
• 2 Tbs. roasted walnut oil
• 1/8 tsp. freshly ground black pepper
• About 1/4 cup crème fraîche
• 1 medium lemon

Tip:

See the Test Kitchen post for a visual on how to slice the apples.

Stand the apples on a cutting board and slice twelve 1/8-inch-thick rounds from the sides (not counting the small outermost slices); cut each round in half and arrange in a single layer on a platter.

Remove the skin from the trout and flake the flesh. Toss with the chives, walnut oil, and black pepper.

Using your fingers, divide the trout mixture among the apple slices. Use a small spoon to top each with a dollop of crème fraîche. Finely grate the zest from the lemon over all and serve.