Comments on: Smoked Trout, Redux

By: Eric

Eric — Fri, 20 Jun 2008 19:44:39 +0000

Karena, say some more about rice bran oil. What’s it like? How best to use it?

By: Eric

Eric — Fri, 20 Jun 2008 19:43:11 +0000

Please do keep trying Melissa, that sounds heavenly. I’ll give a shot too. Can we make a pact to both try to report back on our efforts soonish? It’s the corn and the topping with poached eggs that has me so intrigued. NEED more smoked trout!

By: Melissa Slattery

Melissa Slattery — Fri, 20 Jun 2008 14:43:39 +0000

My husband and I fell in love with smoked trout hash served at a diner just off I-95 in Stamford, CT. They took it off the menu three years ago and we’ve been hankering for it ever since.
Yes, we have made our own variations but the memory of their version of smoked trout hash, with potatoes and corn, topped with poached eggs and good whole grain toast is just unsurpassable.
We’ll keep trying.

By: Karena

Karena — Wed, 04 Jun 2008 17:57:23 +0000

To make croquetas de jamón, you first make a bechamel, then you stir in about half a cup of chopped ham, pour the mixture into a pie plate and chill for a few hours to let it set. Form into balls, roll in panko, and fry until golden brown. I’ve substituted bits of smoked salmon/trout/sablefish in place of the ham as a way of using up smoked fish. I don’t own a deep fryer–I just use my Le Creuset pot and some rice bran oil.

Monterey Fish is a great source. When I lived in North Berkeley I would shop at their store on Hopkins.

By: Eric

Eric — Wed, 04 Jun 2008 17:12:19 +0000

Never tried the Spanish version of croquettas; don’t they have to be deep-fried though? I have this weird aversion to deep-frying anything, though I might not if I had a proper fryer. Please describe the dish!

I get my smoked trout where I get ALL my fish, Monterey Fish, Pier 33. Without a doubt the best place in the bay area (to my knowledge).

By: Karena

Karena — Wed, 04 Jun 2008 01:14:16 +0000

LOVE LOVE LOVE smoked trout (and just about any smoked fish) with eggs. Have you ever tried making smoked trout croquettas like the Spanish do with ham? It’s an easy way to stretch out a little bit of smoked fish for 2 people. BTW, where do you get your smoked trout? It looks like it got deleted off your post.