Smoked trout has fast become one of my favorite things to find on a menu, perhaps because it seems to pair perfectly with a martini. And, also, because it’s downright delicious. Turns out, I’m not alone. While most of what we diners enjoy at restaurants are smoked in-house, the recent $4.5 million expansion of fish smoker Ducktrap River in Belfast, Maine, indicates that many of us have developed a new appetite for smoked trout. Used in salads, sandwiches, spreads, mousses, and more, smoked trout is packed with protein and has a modest calorie count. Find out what OpenTable diners are saying about this smoky, salty fish dish.
*Alder, New York, New York: “Must haves: the fried cauliflower and the smoked trout and asparagus huevos revueltos.”
* BIX, San Francisco, California: “Caesar salad and smoked trout salad are both worth ordering. Duck is always good there. Beautiful restaurant, traditional menu imaginatively done, reasonable service, and live music.”
* Blue Ribbon Bakery Kitchen, New York, New York: “The smoked trout salad and beef marrow appetizers were outstanding.”
* Blue Ridge Dining Room-Grove Park Inn, Asheville, North Carolina: “The smoked trout and smoked shrimp are the best in the world! Worth the whole trip to Asheville.”
* The Bull Valley Roadhouse, Port Costa, California: “The food is unpretentious but simply delicious.The fried chicken was the best I have ever had, and the smoked trout salad was divine.”
* The Dandelion, Philadelphia, Pennsylvania: “Pretty much everything we ate was unbelievably delicious. Smoked trout salad is incredibly flavorful while still being subtle.”
* Dovetail, New York, New York: “We devoured the ‘put up’ starter plate — lima bean hummus, bacon marmalade, pimento cheese, and smoked trout spread — before going to the main course, which was shrimp with pumpkin seed pesto on pasta. Lots of options from small plate to gargantuan, lots of variety. Fresh ingredients prepared well, excellent service. A new favorite.” Continue Reading