Trout is a lean protein and, when smoked, it has a natural sweetness. Combined with a reduced-fat creamy base and packed with bold, bright ingredients, it delivers on flavor. And, since smoked trout ...

In a large bowl, use a whisk to beat the eggs. Season with salt and pepper; set aside. Heat 1 tablespoon butter in a large nonstick, ovenproof skillet on medium heat; saute scallions or onion for a ...

The smoking of trout, salmon and other types of fish was originally devised as a means of preserving it in the days before refrigeration, freezing and vacuum packing. The delicious flavours ...

Among the rising innovators is Fishwife Tinned Seafood Co., a woman-founded brand that aims to provide premium ethically ...

Getting your Trinity Audio player ready... This recipe requires the use of a smoker, a stove-top smoker, or a grill or roasting rack converted to a smoker. Makes 6 servings. Ingredients 2 quarts water ...

Chef Andrew Zimmerman of Sepia visited the Cafe 5 kitchen and showed us how to make smoked rainbow trout. Find the recipe below. Dissolve the salt in the water. Brine the fish for five hours and then ...

PREPARATION: Cut trout fillets into 2-inch square pieces; season with salt and pepper, to taste. Dredge pieces in ground hazelnuts. In medium skillet, heat oil over medium heat. When oil is hot, but ...

It’s trout season, and while no one is suggesting you slip into a pair of hip waders, like those dapper fishermen-boulevardiers in the Tommy Hilfiger ads, and then try your luck in the Central Park ...

Real wild rice, the reedy lake and river grain beloved by the Ojibwa Indians, is a prehistoric pantry staple older than the country itself. Far more than its cultivated cousins, it expresses the ...

Note: Times Test Kitchen Manager Noelle Carter uses this recipe to make a quick rillette. Here’s how: “I’ll take a stick of softened butter and mash it with a few tablespoons of drained capers. Stir ...