Best 3 Leftover Trout Recipes

Have you ever found yourself with leftover trout after a delicious fishing trip or a special meal? Do you want to transform these leftovers into a culinary delight that will tantalize your taste buds? This article will guide you on a journey of culinary exploration, providing unique and flavorful recipes that will turn your leftover trout into a feast fit for any occasion. Whether you prefer a light and refreshing appetizer, a hearty and comforting main course, or a delectable snack, we have something for every palate. Get ready to embark on a culinary adventure that will leave you craving for more and make your leftover trout the highlight of your next meal.

Here are our top 3 tried and tested recipes!

TROUT CAKES WITH LEMON

Trout Cakes with Lemon image

Provided by Robert Irvine : Food Network

Time 25m

Yield s: 6 servings

Number Of Ingredients 17

Ingredients

1 1/2 cups flaked smoked trout
2 tablespoons chopped green onion
2 teaspoons coarsely chopped drained capers
1/2 teaspoon grated lemon peel
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup whipping cream
1 cup panko bread crumbs (pulsed in blender for couple seconds), divided
2 tablespoons vegetable oil, plus more as needed
1 cup sour cream
2 tablespoons grated fresh or prepared horseradish
1/8 teaspoon paprika
1/8 cup chopped chives
1 clove garlic, minced
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

Combine trout, onion, capers, lemon peel, pepper and salt in medium bowl. Stir in egg, cream and 1/2 cup bread crumbs to blend. Form mixture into 8 (1/2-inch thick) cakes. Place remaining bread crumbs in shallow dish then roll cakes in bread crumbs, coating completely. Heat 2 tablespoons oil in large skillet over medium heat. Working in batches cook fish cakes until golden brown about 3 minutes per side. Add more oil, as necessary, then serve with horseradish cream.
In a medium serving bowl, combine sour cream, horseradish, paprika, chives, garlic, salt and pepper until blended.

TROUT PATTIES

Trout Patties image

Came up with this recipe because I have 2 avid fishermen in my home and plenty of trout to cook. Also have a recipe for an easy homemade cocktail sauce, which goes well with the patties, but it's optional.

Provided by tiediedgirl

Categories Appetizers and Snacks Seafood Fish Cake Recipes

Time 1h43m

Yield 6

Number Of Ingredients 12

Ingredients

3 pounds skinless, boneless trout fillets
3 tablespoons butter
3 tablespoons lemon juice
1 small onion, chopped
1 stalk celery, finely chopped
½ cup seasoned bread crumbs
3 eggs
2 tablespoons mayonnaise
1 ½ teaspoons lemon pepper seasoning
vegetable oil for frying
¾ cup ketchup
2 tablespoons prepared horseradish

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place a piece of aluminum foil large enough to wrap up trout in a 9x13-inch baking dish.
Place trout in the prepared pan; drizzle butter and lemon juice on top. Fold up aluminum foil to enclose trout in a packet.
Bake in the preheated oven until flesh flakes easily with a fork, about 1 hour. Cool for 10 minutes. Flake into a large bowl; add onion and celery. Mix in seasoned bread crumbs.
Beat eggs, mayonnaise, and lemon pepper seasoning in a small bowl until blended. Mix into trout mixture. Form trout mixture into 12 patties.
Heat oil in a deep skillet over medium heat. Fry patties in batches until deep golden brown, 4 to 5 minutes per side.
Mix ketchup and horseradish together in a small bowl to make cocktail sauce. Serve with trout patties.

Nutrition Facts : Calories 448.8 calories, Carbohydrate 17.3 g, Cholesterol 201.7 mg, Fat 20.4 g, Fiber 1.1 g, Protein 50.6 g, SaturatedFat 8.5 g, Sodium 877.8 mg, Sugar 8.9 g

TROUT CHOWDER

Trout Chowder image

This hearty chowder cooks conveniently in a slow cooker so I can spend more time fishing and less in the kitchen. Adding fresh taste and lively color to the rich cheesy broth is broccoli. -Linda Kesselring, Corning, New York

Provided by Taste of Home

Categories Lunch

Time 1h45m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
1 tablespoon butter
2 cups whole milk
1 cup ranch salad dressing
1 pound boneless trout fillets, skin removed
1 package (9 ounces) frozen broccoli cuts, thawed
1 cup cubed or shredded cheddar cheese
1 cup cubed or shredded Monterey Jack cheese
1/4 teaspoon garlic powder
Paprika, optional

Steps:

In a large skillet, saute onion in butter until tender. Transfer to a 3-qt. slow cooker; add the milk, dressing, fish, broccoli, cheeses and garlic powder. , Cover and cook on high for 1-2 hours or until soup is bubbly and fish flakes easily with a fork. Sprinkle with paprika if desired.

Nutrition Facts : Calories 554 calories, Fat 43g fat (16g saturated fat), Cholesterol 107mg cholesterol, Sodium 655mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 30g protein.

Tips:

Use fresh ingredients: Fresh trout is essential for making tasty dishes. If you can, buy trout that was caught within the past 24 hours.
Cook trout properly: Trout is a delicate fish, so it's important to cook it carefully. Overcooking will make the trout dry and tough.
Don't be afraid to experiment: There are many ways to cook trout, so don't be afraid to try different recipes and find one that you like.
Reheating trout: Trout can be reheated in the oven, microwave, or on the stovetop. However, it's important to reheat trout gently to avoid overcooking it.
Store leftover trout: Leftover trout can be stored in the refrigerator for up to three days. You can also freeze leftover trout for up to three months.

Conclusion:

Trout is a delicious and versatile fish that can be enjoyed in many different ways. Whether you're looking for a quick and easy meal or a special occasion dish, there's sure to be a trout recipe that you'll love. So next time you're looking for a healthy and tasty meal, give trout a try!