20 Delicious Lake Trout Recipes for Every Season

Brimming with flavor and versatility, lake trout is a year-round delight that can transform any meal into a special occasion. Whether you’re craving a quick weeknight dinner or a seasonal feast, our roundup of 20 delicious recipes has something for every home cook in North America. From smoky grilled fillets to cozy winter stews, get ready to explore the endless possibilities lake trout has to offer. Dive in and discover your new favorite dish!

Lake Trout Chowder with Corn and Potatoes

Delight in the harmonious blend of flavors with this Lake Trout Chowder, a dish that marries the richness of fresh lake trout with the sweetness of corn and the earthiness of potatoes, creating a comforting yet sophisticated meal perfect for any season.

Ingredients

• 1 lb lake trout fillets, skin removed and cut into 1-inch pieces (for a milder flavor, soak in milk for 30 minutes before cooking)
• 2 cups fresh corn kernels (or frozen, thawed)
• 1 cup diced potatoes (Yukon Gold recommended for their buttery texture)
• 1/2 cup heavy cream (for a lighter version, substitute with half-and-half)
• 2 tbsp unsalted butter (or olive oil for a dairy-free option)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups fish or vegetable stock (homemade preferred for depth of flavor)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large pot, melt the butter over medium heat until foaming subsides, about 1 minute.
2. Add the chopped onion and sauté until translucent, 3-4 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and thyme, cooking for another minute until fragrant.
4. Pour in the stock and bring to a gentle boil, then reduce heat to simmer.
5. Add the diced potatoes and cook until just tender, about 10 minutes, testing with a fork.
6. Gently fold in the corn and lake trout pieces, simmering for 5-7 minutes until the fish is opaque and flakes easily.
7. Reduce heat to low, stir in the heavy cream, and season with salt and pepper to taste. Heat through for 2 minutes, avoiding a boil to prevent curdling.

Lusciously creamy with chunks of tender trout and sweet corn, this chowder is a testament to simplicity and flavor. Serve with crusty bread for dipping or a crisp green salad to complement its richness.

Baked Lake Trout with Herbs and White Wine

Nestled in the heart of culinary elegance, this baked lake trout recipe marries the delicate flavors of fresh herbs and white wine, creating a dish that’s as sophisticated as it is simple to prepare. Perfect for a dinner party or a quiet evening in, it promises to transport your senses to the shores of a serene lake with every bite.

Ingredients

• 1 whole lake trout (about 2-3 lbs), cleaned and scaled
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
• 1 lemon, thinly sliced (plus extra for garnish)
• 1 tsp sea salt (adjust to taste)
• 1/2 tsp freshly ground black pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to accommodate the trout.
2. Pat the trout dry with paper towels, both inside and out, to ensure a crispy skin.
3. Drizzle the olive oil over the trout, rubbing it gently to coat evenly.
4. Sprinkle the sea salt, black pepper, thyme, and rosemary over the trout, including inside the cavity for maximum flavor.
5. Arrange the lemon slices inside the cavity and on top of the trout for a bright, citrusy aroma.
6. Pour the white wine around the trout in the baking dish, being careful not to wash off the herbs and seasonings.
7. Bake in the preheated oven for 25-30 minutes, or until the flesh flakes easily with a fork and the skin is slightly crispy.
8. Let the trout rest for 5 minutes before serving to allow the juices to redistribute.

Succulent and flaky, the trout is beautifully complemented by the aromatic herbs and tangy white wine. Serve it atop a bed of wild rice or with a side of steamed asparagus for a meal that’s as visually stunning as it is delicious.

Lake Trout Tacos with Avocado Lime Crema

Whisking together the vibrant flavors of the lake and the zest of summer, these Lake Trout Tacos with Avocado Lime Crema offer a refreshing twist on taco night. Perfectly flaky trout meets a creamy, tangy sauce, all nestled in a warm tortilla for a dish that’s as beautiful as it is delicious.

Ingredients

• 1 lb lake trout fillets, skin-on (for extra flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas (warmed for best texture)
• 1 ripe avocado (for the crema)
• 1/4 cup sour cream
• 1 lime, juiced (about 2 tbsp)
• 1/4 cup chopped cilantro (plus extra for garnish)
• 1/2 cup thinly sliced red cabbage (for crunch)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, mix the smoked paprika, garlic powder, salt, and black pepper. Rub this seasoning blend evenly over the trout fillets.
3. Heat olive oil in a large skillet over medium-high heat. Once hot, add the trout fillets skin-side down. Cook for 3-4 minutes until the skin is crispy, then flip and cook for another 2-3 minutes. Transfer to the prepared baking sheet and finish in the oven for 5-7 minutes, until the fish flakes easily with a fork.
4. While the trout cooks, make the avocado lime crema by blending the avocado, sour cream, lime juice, and cilantro in a food processor until smooth. Season with a pinch of salt if desired.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20-30 seconds.
6. Flake the cooked trout into large pieces, discarding the skin if preferred. Assemble the tacos by spreading a spoonful of avocado lime crema on each tortilla, topping with trout, and garnishing with red cabbage and extra cilantro.

Delight in the contrast of textures, from the crispy trout skin to the creamy avocado lime crema, all wrapped in a soft tortilla. Serve these tacos with a side of grilled corn or a crisp salad for a complete summer meal that’s sure to impress.

Crispy Lake Trout Fillets with Tartar Sauce

Elevate your seafood game with this exquisite dish that combines the delicate flavors of lake trout with the creamy tang of homemade tartar sauce. Perfect for a sophisticated dinner or a special occasion, this recipe promises a crispy exterior and tender, flaky fish that will impress any palate.

Ingredients

• 4 lake trout fillets (about 6 oz each), skin-on for crispiness
• 1 cup all-purpose flour (for dredging, ensures even coating)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 cup vegetable oil (or any neutral oil with high smoke point)
• 1/2 cup mayonnaise (for tartar sauce, use full-fat for richness)
• 2 tbsp dill pickles, finely chopped (adds crunch and acidity)
• 1 tbsp capers, drained and chopped (for a briny depth)
• 1 tsp lemon juice (freshly squeezed, brightens the sauce)
• 1/4 tsp garlic powder (optional, for an extra flavor kick)

Instructions

1. Pat the trout fillets dry with paper towels to ensure maximum crispiness when fried.
2. In a shallow dish, mix flour, salt, and pepper. Dredge each fillet in the mixture, shaking off excess.
3. Heat oil in a large skillet over medium-high heat until it reaches 350°F, verified with a cooking thermometer.
4. Carefully place fillets in the hot oil, skin-side down first, and fry for 3-4 minutes per side until golden brown and crispy.
5. While the fish cooks, combine mayonnaise, pickles, capers, lemon juice, and garlic powder in a small bowl to make the tartar sauce.
6. Transfer the fried fillets to a paper towel-lined plate to drain any excess oil.
7. Serve the crispy trout fillets immediately with the tartar sauce on the side.

Perfectly crispy on the outside and moist on the inside, these lake trout fillets paired with the homemade tartar sauce offer a delightful contrast of textures and flavors. Consider serving them atop a bed of arugula for a peppery contrast or alongside roasted potatoes for a hearty meal.

Lake Trout and Wild Rice Casserole

Unveiling a dish that marries the rustic charm of wild rice with the delicate flavors of lake trout, this casserole is a testament to the beauty of simple, yet sophisticated, comfort food. Perfect for a cozy dinner, it promises to transport your senses to the serene lakeshores with every bite.

Ingredients

• 1 cup wild rice, rinsed (for a nuttier flavor, toast lightly before cooking)
• 2 cups water or vegetable stock (for enhanced depth)
• 1 lb lake trout fillets, skin removed and cut into chunks (fresh or thawed if frozen)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, finely diced (about 1 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1 cup heavy cream (for a lighter version, substitute with half-and-half)
• 1/2 cup grated Parmesan cheese (plus extra for topping)
• 1 tsp dried thyme (or 1 tbsp fresh)
• Salt and freshly ground black pepper (adjust to taste)
• 1/2 cup panko breadcrumbs (for a crispy topping)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, combine the wild rice and water or vegetable stock. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
4. Add the lake trout chunks to the skillet, cooking gently for 3-4 minutes, just until the fish begins to flake. Tip: Avoid overmixing to keep the fish chunks intact.
5. Stir in the cooked wild rice, heavy cream, Parmesan cheese, and thyme. Season with salt and pepper to taste. Transfer the mixture to the prepared baking dish.
6. Sprinkle the top evenly with panko breadcrumbs and additional Parmesan cheese for a golden crust.
7. Bake for 20-25 minutes, or until the top is crispy and the casserole is bubbling around the edges. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Let the casserole stand for 5 minutes before serving to allow the flavors to meld. Tip: Garnish with fresh thyme leaves for a pop of color and freshness.

Lusciously creamy with a satisfying crunch from the panko topping, this casserole is a harmonious blend of textures and flavors. Serve it alongside a crisp green salad or steamed vegetables for a complete meal that’s as nourishing as it is indulgent.

Spicy Lake Trout Curry with Coconut Milk

Savory and rich, this Spicy Lake Trout Curry with Coconut Milk is a harmonious blend of heat and creaminess, perfect for those who appreciate a dish with depth and character. The tender flakes of trout meld beautifully with the aromatic spices and velvety coconut milk, creating a curry that’s both comforting and exotic.

Ingredients

• 1 lb lake trout fillets, skin-on (for added flavor)
• 1 tbsp coconut oil (or any neutral oil)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder (adjust to taste)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 1 cup fish stock (or water as a substitute)
• 1 tsp salt (adjust to taste)
• 1/2 tsp red pepper flakes (for heat, adjust to preference)
• Fresh cilantro, for garnish

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion, sautéing until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle the curry powder and red pepper flakes over the onion mixture, toasting the spices for 30 seconds to release their aromas.
5. Pour in the coconut milk and fish stock, bringing the mixture to a gentle simmer over medium-low heat.
6. Season the lake trout fillets with salt and carefully place them into the simmering curry, skin-side up.
7. Cover the skillet and let the trout cook for 8-10 minutes, or until the fish flakes easily with a fork.
8. Garnish with fresh cilantro before serving.

Perfectly balanced, the curry offers a silky texture with a kick of spice, making it an ideal centerpiece for a dinner that demands attention. Serve it over a bed of steamed jasmine rice or with warm naan bread to soak up every last drop of the flavorful sauce.

Lake Trout Burgers with Homemade Remoulade

Zesty and sophisticated, these Lake Trout Burgers with Homemade Remoulade offer a delightful twist on the classic burger, blending the delicate flavors of freshwater fish with the creamy, tangy kick of remoulade. Perfect for a summer evening by the lake or a refined dinner party, this dish promises to elevate your culinary repertoire.

Ingredients

• 1 lb lake trout fillets, skinless (ensure freshness for the best flavor)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 2 tbsp Dijon mustard (adds a sharp, tangy depth)
• 1 tbsp capers, chopped (for a briny contrast)
• 1 tsp lemon zest (brightens the remoulade)
• 1/2 tsp smoked paprika (introduces a subtle warmth)
• 1/4 cup breadcrumbs (helps bind the burgers)
• 1 egg, lightly beaten (acts as a binder)
• 2 tbsp olive oil (or any neutral oil for frying)
• Salt and pepper to taste (adjust according to preference)
• 4 brioche buns, toasted (adds a buttery crunch)

Instructions

1. In a medium bowl, combine the mayonnaise, Dijon mustard, chopped capers, lemon zest, and smoked paprika to make the remoulade. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
2. Place the lake trout fillets in a food processor and pulse until finely chopped but not pureed. Transfer to a large bowl.
3. Add the breadcrumbs, beaten egg, salt, and pepper to the trout. Mix gently until just combined. Tip: Overmixing can make the burgers tough.
4. Divide the mixture into 4 equal portions and shape into patties. Chill for 15 minutes to firm up, making them easier to handle.
5. Heat olive oil in a large skillet over medium heat. Cook the patties for 4-5 minutes per side, or until golden brown and cooked through. Tip: Resist the urge to flip too early to prevent breaking.
6. Toast the brioche buns lightly in the same skillet or under a broiler for 1-2 minutes until golden.
7. Assemble the burgers by spreading a generous amount of remoulade on the bottom bun, placing the trout patty on top, and finishing with the top bun.

These Lake Trout Burgers boast a tender, flaky interior with a crispy exterior, complemented by the creamy, flavorful remoulade. Try serving them with a side of sweet potato fries or a crisp, green salad for a complete meal that’s as visually appealing as it is delicious.

Lake Trout Pasta with Creamy Garlic Sauce

Flawlessly combining the delicate flavors of freshwater lake trout with the rich, velvety embrace of a creamy garlic sauce, this pasta dish is a testament to the elegance of simple ingredients transformed into something extraordinary.

Ingredients

• 8 oz lake trout fillets, skin removed (or any firm white fish)
• 8 oz fettuccine pasta (or any long pasta of choice)
• 2 tbsp unsalted butter (for a richer sauce, use European-style butter)
• 3 cloves garlic, minced (adjust to taste)
• 1 cup heavy cream (for a lighter version, substitute with half-and-half)
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 1 tbsp olive oil (or any neutral oil)
• Salt and freshly ground black pepper (to taste)
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the lake trout fillets with salt and pepper, then add to the skillet. Cook for 3-4 minutes per side, or until the fish flakes easily with a fork. Remove from skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant but not browned.
4. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Let the sauce reduce slightly, about 2-3 minutes.
5. Stir in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
6. Flake the cooked lake trout into large pieces and gently fold into the sauce along with the drained pasta. Toss to combine and heat through.
7. Season with additional salt and pepper if needed, and garnish with chopped fresh parsley before serving.

Perfectly balanced, the creamy garlic sauce clings to each strand of pasta, while the lake trout adds a subtle, smoky depth. Serve this dish with a crisp white wine and a side of steamed asparagus for a complete meal that’s as visually appealing as it is delicious.

Maple Glazed Lake Trout with Roasted Vegetables

Whispering of autumn’s approach, this Maple Glazed Lake Trout with Roasted Vegetables marries the sweetness of maple with the earthy tones of seasonal produce, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• 1 lb lake trout fillets (skin-on for crispiness)
• 2 tbsp pure maple syrup (the darker, the richer the flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp Dijon mustard (adds a subtle tang)
• 1/2 tsp smoked paprika (for a hint of warmth)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 cups mixed vegetables (such as carrots, Brussels sprouts, and sweet potatoes, cut into even pieces for uniform cooking)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. In a small bowl, whisk together the maple syrup, olive oil, Dijon mustard, smoked paprika, salt, and black pepper to create the glaze.
3. Place the trout fillets on a parchment-lined baking sheet and brush them generously with the maple glaze, reserving some for later.
4. Toss the mixed vegetables with the remaining glaze and spread them around the trout on the baking sheet, ensuring they’re in a single layer for even roasting.
5. Roast in the preheated oven for 15 minutes, then brush the trout with the reserved glaze and stir the vegetables for even browning.
6. Continue roasting for another 10-12 minutes, or until the trout flakes easily with a fork and the vegetables are tender and caramelized.
7. Sprinkle fresh thyme leaves over the dish before serving to add a burst of freshness.

The trout emerges with a glossy, caramelized exterior that gives way to moist, flaky flesh, while the vegetables offer a sweet and smoky counterpoint. Serve this dish atop a bed of wild rice or with a crisp green salad to round out the meal.

Lake Trout Sushi Rolls with Wasabi Mayo

Revered for its delicate flavor and versatility, lake trout transforms into an exquisite centerpiece in these sushi rolls, paired with a bold wasabi mayo that elevates every bite to a culinary masterpiece.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 oz fresh lake trout fillet, skinless and thinly sliced
• 1 tbsp wasabi paste (adjust to taste)
• 1/4 cup mayonnaise
• 4 sheets nori (seaweed)
• 1/2 cucumber, julienned
• 1 avocado, sliced
• 1 tsp sesame seeds, for garnish

Instructions

1. Combine sushi rice and water in a rice cooker; cook according to manufacturer’s instructions until fluffy and tender, about 20 minutes.
2. While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice to season it, then let it cool to room temperature.
3. In another bowl, whisk together wasabi paste and mayonnaise to create the wasabi mayo. Set aside.
4. Place a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
5. Arrange lake trout slices, cucumber, and avocado in a line along the bottom edge of the rice-covered nori.
6. Drizzle a small amount of wasabi mayo over the fillings for an extra kick of flavor.
7. Roll the sushi tightly from the bottom edge, using the mat to press and shape the roll. Seal the edge with a bit of water.
8. Repeat with remaining nori sheets and fillings.
9. Slice each roll into 8 pieces with a sharp, wet knife for clean cuts.
10. Sprinkle sesame seeds over the rolls for a nutty crunch and visual appeal.

Perfectly balanced, these sushi rolls offer a harmonious blend of textures—from the creamy avocado to the crisp cucumber and tender lake trout. Serve them on a slate board for an elegant presentation that highlights their artful layers.

Slow Cooker Lake Trout with Tomatoes and Olives

Amidst the hustle of everyday life, there’s something profoundly comforting about a dish that practically cooks itself, yet delivers layers of flavor as if it were tended to all day. This slow cooker lake trout, kissed with the sweetness of tomatoes and the briny depth of olives, is a testament to the magic of low and slow cooking.

Ingredients

• 1.5 lbs lake trout fillets, skin-on (for added flavor and moisture)
• 2 cups cherry tomatoes, halved (or substitute with diced Roma tomatoes)
• 1/2 cup Kalamata olives, pitted and halved (for a salty, tangy bite)
• 1/4 cup extra virgin olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1 tsp dried oregano (fresh oregano can be used if available)
• 1/2 tsp red pepper flakes (optional, for a hint of heat)
• Salt and freshly ground black pepper (to taste)

Instructions

1. Pat the lake trout fillets dry with paper towels to ensure a good sear, then season both sides with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the trout fillets skin-side down and sear for 3-4 minutes until the skin is crispy and golden. Carefully flip and sear the other side for 2 minutes, then transfer to the slow cooker.
3. In the same skillet, add the cherry tomatoes, olives, garlic, oregano, and red pepper flakes. Sauté for 2-3 minutes until the tomatoes begin to soften and release their juices.
4. Pour the tomato and olive mixture over the trout in the slow cooker, ensuring the fish is well-covered.
5. Cover and cook on low for 3 hours, or until the trout flakes easily with a fork. Avoid overcooking to keep the fish moist.
6. Once done, gently lift the trout fillets onto serving plates, spooning the tomato and olive sauce over the top.

Captivating in its simplicity, this dish boasts a tender, flaky texture with a sauce that’s both vibrant and deeply savory. Serve it over a bed of creamy polenta or alongside crusty bread to soak up every last drop of the delicious sauce.

Lake Trout Kebabs with Mediterranean Marinade

These Lake Trout Kebabs with Mediterranean Marinade offer a delightful escape to the shores of the Mediterranean with every bite, combining the freshness of lake trout with the vibrant flavors of a sun-drenched marinade.

Ingredients

• 1.5 lbs lake trout fillets, cut into 1-inch cubes (ensure they’re skinless for even cooking)
• 1/4 cup olive oil (or any neutral oil)
• 3 tbsp lemon juice (freshly squeezed for the best flavor)
• 2 garlic cloves, minced (adjust to taste)
• 1 tsp dried oregano (or 1 tbsp fresh)
• 1 tsp smoked paprika (adds a subtle depth)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 red bell pepper, cut into 1-inch pieces (for color and sweetness)
• 1 red onion, cut into 1-inch pieces (soak in cold water to mellow the sharpness)

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and black pepper to create the marinade.
2. Add the lake trout cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) to ensure a good sear without burning.
4. Thread the marinated trout, red bell pepper, and red onion pieces onto skewers, alternating for a colorful presentation.
5. Grill the kebabs for about 3-4 minutes per side, or until the trout is opaque and flakes easily with a fork, turning once for even cooking.
6. Remove from the grill and let rest for 2 minutes before serving to allow the juices to redistribute.

You’ll find the trout kebabs boast a perfectly charred exterior with a moist, flaky interior, infused with the aromatic Mediterranean marinade. Serve them over a bed of couscous or with a side of tzatziki for a complete meal that transports your senses.

Lake Trout Pie with Flaky Pastry Crust

Harmoniously blending the rustic charm of a traditional pie with the refined flavors of fresh lake trout, this dish promises a delightful culinary journey. Its flaky pastry crust, golden and buttery, encases a succulent filling that’s both hearty and elegantly simple.

Ingredients

• 2 cups all-purpose flour (for a lighter crust, substitute with pastry flour)
• 1/2 tsp salt (adjust to taste)
• 3/4 cup unsalted butter, chilled and diced (keeps the crust flaky)
• 4-6 tbsp ice water (add gradually to avoid a soggy dough)
• 1 lb lake trout fillets, skin removed and cut into chunks (freshness is key)
• 1/2 cup heavy cream (for a richer filling, use double cream)
• 1 tbsp lemon juice (brightens the flavor)
• 1 tsp fresh dill, chopped (or 1/2 tsp dried dill)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, whisk together the flour and salt. Add the chilled butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Wrap in plastic and chill for 30 minutes.
3. Preheat the oven to 375°F (190°C). On a floured surface, roll out half the dough to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
4. In a bowl, gently mix the trout chunks with heavy cream, lemon juice, dill, and black pepper. Spread evenly over the pastry in the pie dish.
5. Roll out the remaining dough to cover the pie. Seal and crimp the edges. Cut a few slits on top for steam to escape. Brush with beaten egg.
6. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbling. Let stand for 10 minutes before serving.

Marvel at the contrast of textures—the crisp, flaky crust against the tender, creamy filling. Serve with a side of steamed asparagus or a crisp green salad to complement the richness of the pie.

Lake Trout Salad with Citrus Vinaigrette

This season, elevate your culinary repertoire with a dish that marries the delicate flavors of freshwater fish with the bright, zesty notes of citrus. Lake Trout Salad with Citrus Vinaigrette is a harmonious blend of textures and tastes, perfect for a light yet satisfying meal.

Ingredients

• 1 lb lake trout fillets, skin-on (for crispy skin)
• 2 cups mixed greens (arugula adds a peppery bite)
• 1/4 cup extra virgin olive oil (or any neutral oil)
• 2 tbsp fresh orange juice (adjust to taste)
• 1 tbsp fresh lemon juice (for extra acidity)
• 1 tsp honey (balances the citrus)
• Salt and freshly ground black pepper (to season)
• 1/4 cup sliced almonds (toasted for crunch)

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for roasting the trout.
2. Season the lake trout fillets on both sides with salt and freshly ground black pepper.
3. Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat until shimmering.
4. Place the trout fillets skin-side down in the skillet. Cook for 3-4 minutes until the skin is crispy and golden.
5. Transfer the skillet to the preheated oven. Roast the trout for 8-10 minutes, or until the flesh flakes easily with a fork.
6. While the trout cooks, whisk together the remaining olive oil, orange juice, lemon juice, and honey in a small bowl to create the vinaigrette. Season with salt and pepper to taste.
7. Arrange the mixed greens on a serving platter. Once the trout is done, place it atop the greens.
8. Drizzle the citrus vinaigrette over the salad and trout. Sprinkle with toasted sliced almonds for added texture.

Flaky, tender trout pairs beautifully with the crisp greens and the vibrant citrus vinaigrette, creating a dish that’s as visually appealing as it is delicious. Serve this salad with a slice of crusty bread to soak up the remaining dressing for an extra touch of indulgence.

Lake Trout Ceviche with Mango and Jalapeño

Elegantly blending the freshness of lake trout with the sweet heat of mango and jalapeño, this ceviche is a vibrant celebration of flavors. Perfect for a summer gathering, it’s a dish that promises to impress with its balance of textures and tastes.

Ingredients

• 1 lb fresh lake trout fillets, skinless and diced into 1/2-inch pieces (ensure the fish is sushi-grade for safety)
• 1 cup fresh lime juice (about 8-10 limes, depending on size)
• 1 ripe mango, peeled and diced into 1/4-inch pieces (choose a mango that’s slightly soft to the touch for sweetness)
• 1 jalapeño, seeds removed and finely diced (adjust the amount based on your heat preference)
• 1/2 red onion, finely diced (soak in cold water for 10 minutes to mellow the flavor)
• 1/4 cup cilantro, finely chopped (stems included for extra flavor)
• 1 tsp salt (preferably sea salt for its clean taste)
• 1 tbsp extra virgin olive oil (or any neutral oil for a smoother finish)

Instructions

1. In a large glass bowl, combine the diced lake trout and lime juice, ensuring the fish is fully submerged. Cover and refrigerate for 20 minutes, or until the fish turns opaque and appears ‘cooked’ by the acid.
2. While the fish is marinating, prepare the mango, jalapeño, red onion, and cilantro as listed in the ingredients.
3. After the fish has marinated, gently drain off most of the lime juice, leaving about 2 tablespoons in the bowl for moisture.
4. Add the prepared mango, jalapeño, red onion, and cilantro to the bowl with the fish. Sprinkle with salt and drizzle with olive oil.
5. Gently toss all the ingredients together until evenly combined. Taste and adjust the seasoning with more salt if needed.
6. Cover and let the ceviche sit in the refrigerator for an additional 10 minutes to allow the flavors to meld.

Meticulously crafted, this ceviche offers a delightful contrast between the tender lake trout and the crisp, juicy mango, with a lingering warmth from the jalapeño. Serve it in chilled martini glasses for an elegant presentation, or with crispy plantain chips for added texture.

Lake Trout Soup with Ginger and Lemongrass

Flavorful and aromatic, this Lake Trout Soup with Ginger and Lemongrass is a sublime blend of fresh ingredients that come together to create a dish that’s both comforting and sophisticated. Perfect for those chilly evenings when you crave something warm yet light, this soup is a testament to the beauty of simple, quality ingredients.

Ingredients

• 1 lb lake trout fillets, skin-on (for added flavor, but can be removed if preferred)
• 4 cups water (or fish stock for deeper flavor)
• 1 stalk lemongrass, bruised and cut into 2-inch pieces (to release its aromatic oils)
• 1-inch piece ginger, thinly sliced (adjust to taste)
• 2 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tbsp lime juice (freshly squeezed for the best flavor)
• 1 tsp sugar (to balance the acidity)
• 1 small red chili, sliced (optional, for heat)
• 1/4 cup cilantro, chopped (for garnish)

Instructions

1. In a medium pot, bring the water or fish stock to a boil over high heat.
2. Add the lemongrass and ginger to the pot, reducing the heat to medium-low, and simmer for 10 minutes to infuse the broth.
3. Gently place the lake trout fillets into the broth, ensuring they are fully submerged. Simmer for 5 minutes, or until the fish is just cooked through.
4. Carefully remove the fish from the broth and set aside. Strain the broth to remove the lemongrass and ginger, then return the clear broth to the pot.
5. Flake the cooked fish into bite-sized pieces, discarding any bones, and return to the broth.
6. Stir in the fish sauce, lime juice, and sugar, adjusting the seasoning to your preference.
7. Add the sliced chili if using, and simmer for another 2 minutes to blend the flavors.
8. Ladle the soup into bowls and garnish with chopped cilantro before serving.

Tender flakes of lake trout float in a clear, fragrant broth that’s both spicy and slightly sweet, thanks to the ginger and lemongrass. Serve this soup with a side of steamed jasmine rice for a complete meal that’s as nourishing as it is delightful.

Lake Trout Quiche with Spinach and Feta

This Lake Trout Quiche with Spinach and Feta marries the delicate flavors of freshwater fish with the creamy tang of feta and the earthy notes of spinach, all encased in a buttery, flaky crust. Perfect for brunch or a light dinner, this quiche is a testament to the elegance of simple, quality ingredients.

Ingredients

• 1 pre-made pie crust (or homemade if preferred)
• 1 cup cooked lake trout, flaked (ensure all bones are removed)
• 1 cup fresh spinach, roughly chopped (packed tightly)
• 1/2 cup feta cheese, crumbled (for a stronger flavor, use aged feta)
• 4 large eggs
• 1 cup heavy cream (for a lighter version, half-and-half can be substituted)
• 1/2 tsp salt (adjust based on the saltiness of the feta)
• 1/4 tsp black pepper, freshly ground
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish, trimming any excess dough from the edges.
2. In a medium skillet, heat the olive oil over medium heat. Add the spinach and sauté until just wilted, about 2 minutes. Remove from heat and let cool slightly.
3. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
4. Layer the flaked lake trout, sautéed spinach, and crumbled feta evenly over the bottom of the pie crust.
5. Pour the egg mixture over the filling, ensuring it’s evenly distributed.
6. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden. A knife inserted into the center should come out clean.
7. Let the quiche cool for at least 10 minutes before slicing. This allows the custard to set fully, making for cleaner slices.

Zesty and rich, this quiche boasts a creamy interior with bursts of salty feta and tender flakes of trout, all balanced by the slight bitterness of spinach. Serve it warm with a crisp green salad or at room temperature for a picnic-friendly option.

Conclusion

Ready to elevate your cooking game? Our roundup of 20 Delicious Lake Trout Recipes offers something for every season, ensuring your meals are always fresh and exciting. We invite you to dive into these dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos