Oakwood Smoked Trout Fillet

While it’s true that “necessity is the mother of invention,” it’s worth mentioning that necessity’s also a pretty amazing chef. Take something like smoked trout, for instance. Originally, treating trout with smoke was purely practical—a method of preservation pre-dating the advent of refrigeration. Nowadays, though, we primarily smoke trout because—by a fantastic culinary coincidence—a little bit of smoke happens to make trout taste terrific. And doubly so when you use a delicately flavored hardwood on lightly salted rainbow trout, as our supplier has with Trader Joe’s Oakwood Smoked Trout Fillet.

Mildly smoky and with a moist and flaky texture, this Oakwood Smoked Trout is a remarkably versatile protein. It can be crumbled onto salads, used to top sandwiches or bagels, or mixed into a hearty egg scramble. It makes an excellent addition to a charcuterie board, or centerpiece of a trendy tinned fish spread, along with our Lightly Smoked Mussels and Grilled Sardines. And for an easy, hearty, appetizer dip with crackers, we recommend flaking it with a fork and mixing with Whipped Cream Cheese, Capers, and finely chopped Chives.