Pecan Smoked Trout Spread Recipe


Serving Size: 1

This trout spread can be added to top a crostini or any type of cracker.


2 tablespoon pecan meal

1/2 pound whole pecans, in-shell for smoke, soaked thoroughly in water and drained

1 trout, cleaned, scaled and filleted

Salt and sugar for cure (50:50 ratio)

1/4 cup mascarpone

1 tablespoon reserved lemon (or lemon zest)

1 tablespoon tarragon

1 tablespoon shallots, minced

1 teaspoon black pepper, ground

6 dashes Tabasco or other hot sauce


  1. Generously season trout filets with 50:50 salt/sugar mixture and let rest for 30 minutes.
  2. Rinse fillets and place on a hot smoke fire on grill using the in-shell pecans as the smoke source. Cool.
  3. Combine all ingredients and mix until combined. Chill.
  4. Serve on crostini with herb salad.