Trout Recipes

Lime Wood's proximity to Hampshire Chalk Streams means trout is a regular feature on the menu at HH & Co., one of the hotel's restaurants. The trout is smoked or seared, as it is here, and drizzled with a bright, lemony vinaigrette.

Trout and summer savory form an ideal marriage. Both are mild-mannered, so they blend beautifully, neither upstaging the other. Serve the dish with equally mellow vegetables, such as buttered green beans and grilled or roasted potatoes.

Smoked fish–already cooked and intensely flavorful–is an ideal addition to dishes when time is of the essence. We've used trout here, but another flaky fish, such as haddock or whitefish, would work just as well.

At Enchantment Resort, Kevin Maguire makes his own crackers using blue corn flour and crushed red pepper; store-bought baked tortilla chips are a fine substitute.

In Morocco, the mountains of the Middle Atlas region are the only source for trout. "It's so high up, you can go skiing there," Paula Wolfert says. "Parts of the region look like Switzerland." This light, brothy dish reminded her of one she had at famed French chef Michel Bras's restaurant in southwestern France. In fact, she uses his method here, poaching the fish gently in a preserved-lemon broth so the texture stays silky.

Salmon trout has a mild, delicate taste, but regular salmon is also delicious in this bright-flavored tartare.In accordance with Colorado state law, wild trout cannot be served at a commercial establishment, which is why Smith Fork Ranch makes this signature dish with top-quality farmed ruby trout.

A simple garlic-and-herb-infused oil combined with wine vinegar acts as both a basting liquid and a sauce for the fish. The trout skin protects the flesh and turns an appealing golden brown during grilling.

"This dish is almost a cliche in Navarra, but it's absolutely delicious," says Alex Raij. "The Spanish ham keeps the fish from drying out, b

In place of bread crumbs–which, like all leavened products, are forbidden at Passover–Russ Pillar coats the mild fish with well-seasoned matzo meal.

Inspired by the classic combination of bagels with lox and cream cheese, Tory Miller devised this variation using smoked, locally raised trout and homemade English muffins. It would be equally good on other breads, such as a baguette, or even the bagel that inspired it.

Grace Parisi learned to make unagi Kabayaki–grilled eel–by watching YouTube's Cooking with Dog. Since eel is fairly hard to find, she often substitutes trout, which is a bit leaner than eel but similar in flavor.

Globe-trotting TV chef Andrew Zimmern sometimes trains his roving eye on the food of his home state, Minnesota. Here he gives the Midwest’s local catch the saltimbocca treatment, pairing grilled whole trout with Rome’s bright and savory flavor trio: pancetta, sage and lemon.