- Skins from 4 smoked trout fillets
- Kosher salt and/or Old Bay seasoning
How to make this recipe
- Preheat the oven to 200°. Line a baking sheet with parchment paper. Scrape all the meat off the trout skins and pat dry with paper towels. Tear or cut the skins into large pieces. Arrange on the prepared sheet and bake until dry and crisp, about 3 hours. Season with salt and/or Old Bay.
Brisk, citrusy Prosecco.