Ingredients Seafood Smoked Fish Trout Skin Crisps Be the first to rate & review! These smoky crisps are an ideal happy hour snack. Slideshow: More Bar Snack Recipes By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on November 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 15 mins Total Time: 3 hrs 15 mins Yield: 4 Ingredients Skins from 4 smoked trout fillets Kosher salt Directions 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. Suggested Pairing Brisk, citrusy Prosecco. Rate it Print