Smoked Trout Fillets in Olive Oil

Smoked Trout Fillets in Olive Oil

Imagine the trout’s /habitat/, the purity of the crystalline water, its richness in oxygen. Imagine the best smokehouse, sharpened by handcraft tradition and guaranteed by technological means. Imagine the delicious olive oil coming into play to complete a spectacular combination. Imagine and keep on imagining, until the you have the opportunity to try it out!

The rain and the sun challenged each other eternally. She prepared her nest of clouds and covered his solar rays. He warmed up the water mirrors, sometimes making them evaporate till the last drop. Tired of all the competition that filled him up and drained it without even asking his opinion, the river tried to get them to reconcile. He declared a tie and gave them an award: the rainbow trout.






Puff Pastry with Smoked Trout Fillets in Olive Oil
4 people - 2 - 3 cans

Peel and cut 500g potatoes into quarters. Cook them in water seasoned with salt, drain and reduce to puree. Place in a saucepan with 40 ml of milk and mix well. Remove from the heat, add 50 g of butter and mix well.
Peel and chop 1 onion. Sauté in a pan with the olive oil. Add the trout fillets and cook, stirring, then remove from the heat.
Spread half of the puree in a dish, put the trout stew on top, cover with the rest of the puree. Brush with 1 or 2 beaten eggs and take the oven at 180ºC until golden.


Rosti Potatoes with Smoked Trout Fillets in Olive Oil
6 persons - 4 cans

Preheat the oven to 180°C. Cut 6 to 8 slices of bacon into thin strips. Chop an onion.
In a hot frying pan, cook the bacon in its own fat and add the chopped onion. If you need more fat, add some from the tin.
Peel 500 g of potatoes and grate them on a grater, with a cloth, squeeze them very well until they lose all the water. Mix them with the bacon and onion, salt and pepper, the trout fillets from two of the tins.
In a non-stick frying pan greased with olive oil, put this mixture and press.
You can cook directly in the oven or start on low heat on the cooker and finish in the oven. Serve with the remaining trout fillets.


Illustration Yuri Corrêa
Text Eugénio Roda
Recipes Luís Baena