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Smoked Trout Chips

Prep Time:1 Hours
Cook Time:1 Hours

Nutritional Information

This appetizer tops potato chips with capers, trout and red onions.


  • potato chips
  • 1 small red onion, diced
  • 2 ounces capers
  • 1 pound trout
  • basic brine, see recipe
  • salt and pepper
  • wood chips, if desired
  • Chipotle Cream Cheese
  • 3 ounces chipotle in adobo sauce
  • 1/4 lb cream cheese, room temperature
  • 4 ounces mexican crema
  • ¼ cup chives, finely cut
  • 1 lime, juiced
  • ½ Tablespoon kosher salt
  • ½ Tablespoon sugar


  • 1. For the Chipotle Cream Cheese:
Pureè chipotles in food processor until smooth. Add cream cheese and mix well. Add mexican crema, chives, lime juice, salt and sugar and mix until fully incorporated. Scrape the sides of the food processor between mixing so all ingredients combine evenly. Set aside. Chipotle Cream Cheese can be prepared up to two days in advanced chilled in a refrigerator.
  • 2. For the Trout:
Brine the trout for 1 hour. Remove from brine, season with salt and pepper. Preheat the EGG 225º F using indirect heat. Smoke the trout for 45 minutes to 1 hour or until it begins to flake.
  • 3. To Assemble and Serve:
Top each chip with approximately ½ Tablespoon smoked trout and garnish with capers, red onions and a drizzle of chipotle cream.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828