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Smoked Trout with Dilly Walnut Pesto

Appetizers
,
Barbeque and Smoked
,
Fish
Smoked Trout with Dilly Walnut Pesto

“Has it ever struck you that trout bite best on the Sabbath? God’s critters tempting decent men.”

— James M. Barrie

Trout is the common name for freshwater fish species. They are native to the Northern Hemisphere and have been widely introduced to other locations of the globe. The ones living in different environments can have drastically different colors and patterns. They can even rapidly change color to camouflage, and get darker when feeling aggressive, and lighter when being submissive.

When Mama Trout and Papa Trout spawn Mama fish buries her eggs in a gravel nest scooped on a streambed. Sometimes on our hikes up in the mountains, we come across them spawning as they swiftly scurry away. Sorry, kids. We were just nerding out and didn’t mean to cause coitus interruptus. Next time, use a “Do Not Disturb” sign to prevent blue balls.

As “oily fish” Trout are nutrient-dense and offer a variety of health benefits, especially for the heart and the brain. Being low in mercury they are a safe addition to your diet for fulfilling your body’s need for B-complex vitamins, vitamin D, potassium, omega-3 fatty acids, and last but definitely not least, whole protein.

Even wildlife including brown bears, and birds of prey such as eagles and osprey find fish desirable. As a matter of fact, living a few yards away from the Bitterroot River, we often see ospreys and eagles dive into the river and fly away with a fish firmly clenched in their talons. Sometimes the fish wiggles too much and slips away, so our patient bird tries to retrieve it once the coast is clear to land on the ground.

If you like your fish dinner cooked and more sophisticated than the eagle’s, follow our Smoked Trout and Dill Walnut recipe. The walnuts add a mildly tangy and earthy flavor to the fish while keeping the pesto under budget because as you probably know pine nuts are worth their weight in gold, and frankly, I think walnuts taste better. The dill herb mix takes your pesto to the next level. These wild-tasting nuts are made in small batches to ensure optimum quality, they help boost your immune system and help keep your heart healthy, and best of all, they are fun to munch on! Grab yourself a bag and let the fun begin!

Smoked Trout with Dilly Walnut Pesto

Smoked Trout with Dilly Walnut Pesto

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Appetizer
Cuisine Smoked

Ingredients
  

For the trout fillets

  • 4 rainbow trout fillets
  • 1/2 gallon water
  • 1/4 cup Kosher salt
  • 1/4 cup brown sugar
  • 1/2 TBSP black pepper
  • 1 TBSP soy sauce

For the Dilly Walnut Pesto

  • 1/4 cup Orange Eyed Owl Dilly Walnuts
  • 1 cup parsley
  • 1 clove garlic
  • 1/4 cup finely grated parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp kosher salt

Instructions
 

For the trout fillets

  • Combine the water, brown sugar, soy sauce, salt, and pepper and stir until salt and sugar are dissolved. Brine the trout in the refrigerator for 60 minutes.
  • Heat grill to 225°F, and place trout directly onto grill grates, skin side down. Close the lid.
  • Smoke trout for 1½ – 2 hours until the fish starts to flake and turns slightly opaque in color.
  • Remove trout once they are fully cooked; transfer to a baking sheet.
  • De-bone each fish, and then serve with Dilly Walnut Pesto.

For the Dilly Walnut Pesto

  • In a food processor, add the walnuts and pulse until they are ground into fine crumbs.
  • Add parsley, garlic, parmesan, olive oil, and salt to the food processor, pulse until it’s blended.
Keyword trout
The Taste of Montana

Deliciousness in the Treasure State

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