Sugartown Smoked Specialties’ Food News

Recipe for Smoked Trout

With the culinary interest in reinventing the grilled cheese sandwich and the trendy Panini rage it encouraged me to combine the two to create an incredible recipe for Smoked Trout. What could be better than a warm crusty sandwich with the delicious flavors of smoked trout fused with herbed cheese and peppery arugula and sweet red onion. These are some of my favorite ingredients, however you can pick the ingredients that you like best from this recipe for Smoked Trout and add variations to create your favorite recipe for Smoked Trout.

Recipe for Smoked Trout Panini

Ingredients:

Soft Herbed Cheese (such as Boursin)

Fresh Arugula (washed and dried well)

Red Onion (sliced thin)

Rustic Bread (cut at a slight angle for more surface area)

Extra Virgin Olive Oil (to brush and toast bread)

Smoked Trout – Natural Smoked Tasmanian Trout (this can be sliced thinly or gently pulled apart for your smoked trout recipe)

Directions:

Prepare your ingredients and lay them out to easily assembling your Paninis completely before brushing the bread and adding it to you heated skillet and Panini grill.

Take your sliced rustic bread and spread a layer of your soft herbed cheese on both slices. Add a small bunch of arugula and red onion to one side and top with the Smoked Trout that has been gently pulled apart or sliced thinly. Make sure you bring everything to the very edge of the bread because you want to savor every last bite. Place the second slice on top with the cheese side down.

Brush the Extra virgin Olive Oil on one side of the bread and place that face down on your skillet or Panini grill. Brush the second half of bread while it’s facing up. Grill on low heat until lightly toasted, then remove from the heat and slice on a vertical angle to serve.

Variations that can be made to the recipe for Smoked Trout:

Use a nice Fontina cheese that melts to a smooth silky texture if you prefer a little gooier or add capers or sweet roasted peppers for a sweeter flavor.

Every recipe for Smoked Trout is going to be a big hit with family and friends. Try every recipe for Smoked Trout that you can get your hands on because the intense smooth flavor will enhance every meal.

Sugartown’s Natural Hickory Smoked Rainbow Trout (rough chopped) 1/2 pound.

• 1/4 cup Mayo.
• 1/4 cup sour cream
• 1 tsp. dill weed
• 1 tbsp. lemon juice
• Fresh cracked black pepper
• Dash of Worcestershire sauce
• Dash of tobasco
• 1/2 tsp. cayenne
• 1 tsp. onion powder
• 1 tsp. garlic powder

Mix well and chill. Serve on pumpernickel toast points, garnish with lemon capers.

Executive chef Scott Hart
Kennet Square Inn
Kennet Square, PA

Recipe provided by: www.SmokedFoods.com

Located in Historic Chester County Pennsylvania, Sugartown Smoked Specialties, Inc. began providing local restaurants, clubs and specialty stores with exceptional smoked foods in 1992.

Our gourmet line of succulent artisanal products is processed under strict quality control guidelines, using recipes developed by our own smokehouse staff. Small production lots, and meticulous attention to quality and detail have brought Sugartown Smoked Specialties to the forefront of the smoked foods industry.

306-1Q Westtown Road
West Chester, PA 19382
Phone: (610) 429-4080
Fax: (610) 429-1990
sales@smokedfoods.com

Serves 4

6 scallions or green onions, sliced
4 Tbsp butter
6 Tbsp dry white wine or Vermouth
2 cups of heavy cream
Sea salt
Freshly ground black pepper
Freshly grated nutmeg
½ lb Natural Smoked Tasmanian Trout
2 Tbsp chopped fresh dill or 1 Tbsp of dried dill
Freshly squeezed lemon juice
1 lb bow pasta or farfalle
Freshly grated Parmesan cheese (optional)

Slice the scallions finely in an angle. Melt butter in a saucepan and fry the scallions for 1 minute until softened. Add the wine or Vermouth and boil hard to reduce to about 2 Tbsp. Then stir in the heavy cream and add salt, pepper, and nutmeg to taste. Bring to a boil and simmer for 2-3 minutes on medium low heat until the sauce is slightly thickened.
Crumble the Natural Smoked Tasmanian Trout and stir into the sauce with the dill.
Keep the sauce warm in the pan with the lid on.

Cook the pasta in plenty of boiling salted water according to the manufacturer’s instructions. Drain well. Toss the pasta with the sauce and serve immediately. You may sprinkle with freshly grated Parmesan cheese and decorate with dill sprig.

Cooking Tip:
Add the Natural Smoked Tasmanian Trout and dill off the heat. You may add a few red pepper flakes for additional hot flavor!

COPYRIGHTS. Ketmala’s Kreations Personal Chef Service.

Recipe provided by: www.SmokedFoods.com

Located in Historic Chester County Pennsylvania, Sugartown Smoked Specialties, Inc. began providing local restaurants, clubs and specialty stores with exceptional smoked foods in 1992.

Our gourmet line of succulent artisanal products is processed under strict quality control guidelines, using recipes developed by our own smokehouse staff. Small production lots, and meticulous attention to quality and detail have brought Sugartown Smoked Specialties to the forefront of the smoked foods industry.

306-1Q Westtown Road
West Chester, PA 19382
Phone: (610) 429-4080
Fax: (610) 429-1990
sales@smokedfoods.com

Serves 4

6 scallions or green onions, sliced
4 Tbsp butter
6 Tbsp dry white wine or Vermouth
2 cups of heavy cream
Sea salt
Freshly ground black pepper
Freshly grated nutmeg
½ lb Natural Smoked Tasmanian Trout
2 Tbsp chopped fresh dill or 1 Tbsp of dried dill
Freshly squeezed lemon juice
1 lb bow pasta or farfalle
Freshly grated Parmesan cheese (optional)

Slice the scallions finely in an angle. Melt butter in a saucepan and fry the scallions for 1 minute until softened. Add the wine or Vermouth and boil hard to reduce to about 2 Tbsp. Then stir in the heavy cream and add salt, pepper, and nutmeg to taste. Bring to a boil and simmer for 2-3 minutes on medium low heat until the sauce is slightly thickened.
Crumble the Natural Smoked Tasmanian Trout and stir into the sauce with the dill.
Keep the sauce warm in the pan with the lid on.

Cook the pasta in plenty of boiling salted water according to the manufacturer’s instructions. Drain well. Toss the pasta with the sauce and serve immediately. You may sprinkle with freshly grated Parmesan cheese and decorate with dill sprig.

Cooking Tip:
Add the Natural Smoked Tasmanian Trout and dill off the heat. You may add a few red pepper flakes for additional hot flavor!

COPYRIGHTS. Ketmala’s Kreations Personal Chef Service.

Recipe provided by: www.SmokedFoods.com

Located in Historic Chester County Pennsylvania, Sugartown Smoked Specialties, Inc. began providing local restaurants, clubs and specialty stores with exceptional smoked foods in 1992.

Our gourmet line of succulent artisanal products is processed under strict quality control guidelines, using recipes developed by our own smokehouse staff. Small production lots, and meticulous attention to quality and detail have brought Sugartown Smoked Specialties to the forefront of the smoked foods industry.

306-1Q Westtown Road
West Chester, PA 19382
Phone: (610) 429-4080
Fax: (610) 429-1990
sales@smokedfoods.com

Sugartown’s Natural Smoked Tasmanian Trout
( crumbled ) 1/2 pound.

• 1/4 cup Mayo.
• 1/4 cup sour cream
• 1 tsp. dill weed
• 1 tbsp. lemon juice
• Fresh cracked black pepper
• Dash of Worcestershire sauce
• Dash of tobasco
• 1/2 tsp. cayenne
• 1 tsp. onion powder
• 1 tsp. garlic powder

Mix well and chill. Serve on pumpernickel toast points, garnish with lemon capers.

Recipe provided by: www.SmokedFoods.com

Located in Historic Chester County Pennsylvania, Sugartown Smoked Specialties, Inc. began providing local restaurants, clubs and specialty stores with exceptional smoked foods in 1992.

Our gourmet line of succulent artisanal products is processed under strict quality control guidelines, using recipes developed by our own smokehouse staff. Small production lots, and meticulous attention to quality and detail have brought Sugartown Smoked Specialties to the forefront of the smoked foods industry.

306-1Q Westtown Road
West Chester, PA 19382
Phone: (610) 429-4080
Fax: (610) 429-1990
sales@smokedfoods.com

Sugartown’s Natural Hickory Smoked Rainbow Trout (rough chopped) 1/2 pound.

• 1/4 cup Mayo.
• 1/4 cup sour cream
• 1 tsp. dill weed
• 1 tbsp. lemon juice
• Fresh cracked black pepper
• Dash of Worcestershire sauce
• Dash of tobasco
• 1/2 tsp. cayenne
• 1 tsp. onion powder
• 1 tsp. garlic powder

Mix well and chill. Serve on pumpernickel toast points, garnish with lemon capers.

Executive chef Scott Hart
Kennet Square Inn
Kennet Square, PA

Serves 4

6 scallions or green onions, sliced
4 Tbsp butter
6 Tbsp dry white wine or Vermouth
2 cups of heavy cream
Sea salt
Freshly ground black pepper
Freshly grated nutmeg
½ lb Natural Smoked Tasmanian Trout
2 Tbsp chopped fresh dill or 1 Tbsp of dried dill
Freshly squeezed lemon juice
1 lb bow pasta or farfalle
Freshly grated Parmesan cheese (optional)

Slice the scallions finely in an angle. Melt butter in a saucepan and fry the scallions for 1 minute until softened. Add the wine or Vermouth and boil hard to reduce to about 2 Tbsp. Then stir in the heavy cream and add salt, pepper, and nutmeg to taste. Bring to a boil and simmer for 2-3 minutes on medium low heat until the sauce is slightly thickened.
Crumble the Natural Smoked Tasmanian Trout and stir into the sauce with the dill.
Keep the sauce warm in the pan with the lid on.

Cook the pasta in plenty of boiling salted water according to the manufacturer’s instructions. Drain well. Toss the pasta with the sauce and serve immediately. You may sprinkle with freshly grated Parmesan cheese and decorate with dill sprig.

Cooking Tip:
Add the Natural Smoked Tasmanian Trout and dill off the heat. You may add a few red pepper flakes for additional hot flavor!

COPYRIGHTS. Ketmala’s Kreations Personal Chef Service.

Recipe provided by: www.SmokedFoods.com

Located in Historic Chester County Pennsylvania, Sugartown Smoked Specialties, Inc. began providing local restaurants, clubs and specialty stores with exceptional smoked foods in 1992.

Our gourmet line of succulent artisanal products is processed under strict quality control guidelines, using recipes developed by our own smokehouse staff. Small production lots, and meticulous attention to quality and detail have brought Sugartown Smoked Specialties to the forefront of the smoked foods industry.

306-1Q Westtown Road
West Chester, PA 19382
Phone: (610) 429-4080
Fax: (610) 429-1990
sales@smokedfoods.com

Sugartown’s Natural Smoked Tasmanian Trout
( crumbled ) 1/2 pound.

• 1/4 cup Mayo.
• 1/4 cup sour cream
• 1 tsp. dill weed
• 1 tbsp. lemon juice
• Fresh cracked black pepper
• Dash of Worcestershire sauce
• Dash of tobasco
• 1/2 tsp. cayenne
• 1 tsp. onion powder
• 1 tsp. garlic powder

Mix well and chill. Serve on pumpernickel toast points, garnish with lemon capers.