Best 2 Smoked Trout Croquettes Recipes

In the realm of culinary delights, smoked trout croquettes stand out as a delectable dish that tantalizes taste buds with their smoky essence and tender texture. Whether you're hosting a sophisticated dinner party or seeking a unique brunch option, these croquettes promise to elevate your dining experience. As you embark on this culinary journey, let us guide you through the essential steps and ingredients required to create perfect smoked trout croquettes, ensuring a memorable and flavorful experience for you and your guests.

Let's cook with our recipes!

SMOKED TROUT CROQUETTES

Smoked Trout Croquettes image

These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey, salty, and crispy finger food a cocktail party needs. But for easier hosting, the croquettes can be formed up to two days ahead of time before cooking.

Provided by Anna Stockwell

Categories Appetizer Trout Potato Butter Parmesan Chive Horseradish Egg Mozzarella Lemon Deep-Fry Hors D'Oeuvre Fish Christmas Christmas Eve New Year's Eve Entertaining Cocktail Party

Yield Makes about 60

Number Of Ingredients 13

Ingredients

6 medium russet potatoes (about 2 1/2 lb. total), peeled, quartered
Kosher salt
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1 oz. Parmesan, finely grated (about 1/4 cup)
1/4 cup chopped chives
2 Tbsp. prepared horseradish
1/2 tsp. freshly ground black pepper
4 large eggs, lightly beaten, divided
8 oz. smoked trout, skin and any large pin bones removed, shredded
2 oz. low-moisture mozzarella, coarsely grated (about 1/2 cup)
2 cups panko (Japanese breadcrumbs)
Canola or vegetable oil (for frying; about 6 cups)
Lemon wedges (for serving)

Steps:

Cover potatoes with cold salted water in a large pot. Bring to a boil over medium, covered, then reduce heat as needed to maintain a simmer until potatoes are tender, 20-30 minutes. Drain and transfer to a large bowl.
Mash warm potatoes with butter, then stir in Parmesan, chives, horseradish, pepper, 2 beaten eggs, and 1/2 tsp. salt until smooth. Fold in trout and mozzarella. Form potato mixture into about 60 round croquettes (about 2 Tbsp. each).
Place remaining 2 beaten eggs in a shallow bowl. Place panko in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in panko to coat. Transfer to a parchment-lined rimmed baking sheet. Repeat with remaining croquettes.
Pour oil into a large pot to a depth of 4". Heat over medium-high until it sizzles when you toss in a pinch of panko or a deep-fry thermometer registers 350°. Working in batches, fry croquettes, turning occasionally, until golden brown, 4-5 minutes per batch. Transfer to paper towels to drain; season with salt. Serve immediately with lemon wedges alongside.
Do Ahead: Croquettes can be formed and coated 2 days ahead. Cover and chill on baking sheet.

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

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any mishaps.
Choose Fresh Ingredients: The quality of your ingredients will greatly impact the taste of your croquettes. Opt for fresh, high-quality smoked trout and other ingredients.
Don't Overcrowd the Pan: When frying the croquettes, make sure not to overcrowd the pan. This will prevent them from cooking evenly and becoming soggy.
Use a Non-Stick Pan: To prevent the croquettes from sticking to the pan, use a non-stick pan or grease the pan with cooking spray.
Keep the Oil at the Right Temperature: The oil should be at a medium-high temperature (around 350°F) when frying the croquettes. This will help them cook quickly and evenly.
Drain on Paper Towels: After frying the croquettes, drain them on paper towels to remove any excess oil.
Serve with Dipping Sauce: Smoked trout croquettes pair well with a variety of dipping sauces, such as tartar sauce, remoulade, or a simple lemon-butter sauce.

Conclusion:

Smoked trout croquettes are a delicious and versatile appetizer or main course. They are easy to make and can be enjoyed by people of all ages. With their smoky flavor and creamy texture, these croquettes are sure to be a hit at your next gathering. So next time you're looking for a new and exciting recipe, give smoked trout croquettes a try!