Featured Recipe: Fast and Fiery Smoked Trout Wraps

The following recipe is just for readers of “In Step With Jonny”—it’s an advance preview of our forthcoming book, “The 150 Healthiest 15-Minute Recipes on Earth” by myself and my co-author, chef extraordinaire Jeannette Bessinger. Enjoy!

Trout, found in rushing streams of cold clear water, are probably one of the most sought after sport fish. If you’re lucky enough to eat one of these guys, you’ll understand why fisherman stand for hours in the water wearing big high uncomfortable rubber boots trying to outsmart them. They’re simply delicious- (the fish not the boots!)

They’re interesting too- some species actually spend part of their lives in fresh water and part of their lives in salt. (Unfortunately most of the trout in America is farm raised and the taste varies considerably depending on the food that they’re fed and the conditions under which they’re rasied.)

But enough of trout trivia. Trout is a protein powerhouse (about 20 grams in a mere three ounces), low in calories (144 calories for 3 ounces cooked fish) and an excellent source of both niacin and vitamin B12. I’m particularly fond of the yogurt based sauce in this recipe which complement the fish wonderfully– the snap of the horseradish and the tang of the lemon nicely mellow the salty smokiness of the trout in this elegant and delicious wrap. Enjoy!

Fast and Fiery Smoked Trout Wraps with Horseradish Sauce

Ingredients:

1/4 cup plain Greek yogurt

2 tablespoons prepared horseradish sauce, or to taste

2 teaspoons lemon juice

¼ teaspoon cracked black pepper

4 roasted red peppers, drained (prepared) and diced

2 7-ounce cold-smoked trout fillets, flaked

4 large whole grain wraps (or can serve open face on toasted slices of hearty bread, such as Mestemacher Sunflower Seed or Rye Bread)

4 cups watercress or baby spring greens

1/3 English cucumber, peeled and grated, optional

Directions:

In a large bowl, whisk together yogurt, horseradish, lemon juice, and pepper.

Add diced peppers and flaked trout and mix gently to combine.

Lay out the wraps and place 1 cup of greens in the middle.

Divide the cucumber, if using, evenly among the wraps and add to the greens.

Spoon one quarter of the dressed trout/pepper mixture over the greens and cucumber, roll the wraps closed, slice in half and serve them, edged-down, on the plate.

Yield: 4 wraps

From Chef Jeannette:

To complete the meal: serve these wraps with modest portions (3/4 ounce) of prepared roasted vegetable chips, such as Terra Exotic Vegetable chips and/or fresh, ripe Anjou pears.

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