Calling all trout fishermen and fisherwomen! I have taken the classic tuna melt, and transformed it into a trout fishermans dreams, smoked trout melts. It is ultra creamy, while still slightly smokey and sweet, and it’s ready for dinner in only 15 minutes!
I love to spend a whole day pulling out the smoker and loading it with trout and my homemade smoked tofu recipe, along with whatever else suits my fancy. Smoked trout is a true delicacy, and I always make enough for plenty of leftovers!
If you are looking for ways to use up your smoked trout (or any smoked fish) plethora, then you have come to the right place! Check out my smoked trout tacos, smoked trout lentil bowls, smoked trout fish cakes, and smoked trout sushi!
If you are not a trout fisherman or fisherwomen, or have a love for your smoker, don’t worry, you can make this recipe with just about any fish. I have tried it with canned salmon and still found it to be a delight.
Tips and Tricks for the Smoked Trout Melts recipe:
- How to make smoked trout? Find my short and sweet version of smoked trout on this blog post.
- Fish of choice: You can use any fish you like. Canned salmon or tuna work well. Any leftover cooked flaked fish would be fine. You should add salt to taste if not using smoked fish as the smoked fish will be salty already.
- Toasting the english muffins before topping helps them to stay crispy while cooking.
- Broiling the melts is faster than baking, and yields nice crispy results.
- Topping with the tomato slice makes this open faced sandwich feel special. The tomato cooks and caramilizes ever so slightly under the broiler to enhance its sweetness.
- Sometime the tomato starts to slide off in the oven, you can slide it right back on and it will start to stick when the melt starts to cool.
- Type of bread: I use the classic english muffin, but have also enjoyed this recipe on rye toast. Really, anything goes!
- Type of cheese: I have tried white cheddar, swiss, and mozzarella, and the white cheddar was the best, in my opinion.
- 2 cups smoked trout, or fish of choice
- ¼ cup diced onion
- 1 garlic clove, minced
- 3 TBS mayo
- 1 TBS whole grain mustard
- ¼ tsp black pepper
- 3 whole wheat english muffins
- 4 oz white cheddar cheese, sliced
- 1 medium tomato, sliced
- In a medium bowl, combine trout, onion, garlic, mayo, mustard and black pepper, stirring to combine.
- Toast the english muffins in the toaster until just browned.
- Evenly spread the trout mixture over the muffins, topping with a slice of cheddar and a slice of tomato.
- Set the oven to broil, and broil the melts for 6 minutes, or until the cheese is melted and the tomato is steamy. You can go longer to get the cheese to caramalize, but watch very closely so that the bread doesn’t burn!
