smoked trout stack (as a first course)

Categories: Fish and Seafood, Posted by Sandy Bergsten


20 square wonton wrappers

2 Tbsp melted butter

3 handfuls fresh arugula

2 Tbsp emulsified dressing, or balsamic vinaigrette

8 oz freshly smoked trout, skinned, flaked and checked for bones

3 scallions, finely chopped (white and light green parts)

1 T lemon juice



Preheat oven to 350 degrees.

Brush a sturdy sheet pan(s) with melted butter. Top with wonton wrappers in a single layer. Brush with melted butter. Bake for 5 minutes watching carefully that they don’t get too brown. You might need to rotate the pans for even baking. Cool baked wrappers on a paper towel lined flat surface. Note if none of the wrappers burn or break you will have extra. (Can be made ahead of time)

Place one baked wrapper on a salad plate.

Lightly toss arugula with vinaigrette. Top wrapper with ¼ cup arugula. Top with another baked wrapper. Top with 2 Tbsp flaked smoked trout. Sprinkle with ½ tsp of scallions and a squirt of fresh lemon juice.


Serves 8

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