This pecan smoked trout spread was created by Chef Trent Page, Chef de Cuisine at Bon Appetit @ Google Headquarters Cafeteria and can be added to top a crostini or any type of cracker.

Pecan Smoked Trout Spread
  • Trout, cleaned and scaled and filleted
  • ¼ cup  Mascarpone
  • 1 Tbsp. Preserved Lemon (or Lemon Zest)
  • 1 Tbsp. Tarragon
  • 1 Tbsp. Shallots, minced
  • 1 tsp.  Black pepper, ground
  • 6 dashes Tabasco or other hot sauce
  • 2 Tbsp. Pecan Meal
  • ½ lb. Whole Pecans, in-shell for smoke, soaked thoroughly in water and drained.
  • Salt and Sugar for cure (50:50 ratio)
  1. Generously season trout filets with 50:50 salt/sugar mixture and let rest for 30 minutes.
  2. Rinse fillets and place on a hot smoke fire on grill using the in-shell pecans as the smoke source.  Cool.
  3. Combine all ingredients and mix until combined. Chill.
  4. Serve on crostini with herb salad.