Breakfast Recipes
Party-Size Smoked Trout Fritter
The softest, most indulgent fritter! It starts with a traditional French pâte à choux dough, combined with flakes of smoky fish, bright lemon zest, and grassy dill. A few minutes in a sauté pan and the browned fritter is topped with silky-rich crème fraîche. Cut it into slices and serve it for brunch with a glass of champagne, enjoy it for lunch on the patio, or serve it with a green salad for a light dinner. It’s the perfect easy, fancy dish for any time of day.
Servings: 6 to 8
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Party-Size Smoked Trout Fritter
Ingredients
Directions
In a large pot, combine the milk and butter. Cook over medium heat until the butter melts.
Increase the heat to high. When the milk starts to boil, add the flour and salt and mix with a wooden spoon until fully incorporated.
Continue to mix vigorously over high heat until a skin forms on the bottom of the pan, and the dough comes together in a ball and registers 175º on an instant-read thermometer, about 8 minutes.
Transfer the dough to a stand mixer fitted with the paddle attachment. Mix on low speed until the outside of the mixing bowl is cool enough to touch, about 5 minutes.
Increase the speed to medium and add the eggs, one at a time, making sure each egg is fully incorporated before adding the next one.
Add the smoked trout, dill, lemon zest, and black pepper and continue to mix until just combined.
Cover the bowl of the stand mixer and refrigerate until ready to use.
Heat a 10” skillet over medium-high heat and add the grapeseed oil. When the oil is shimmering, add half the dough and spread into an even layer to the edges of the pan. Fry until golden brown on both sides, flipping once, about 6 minutes per side. Repeat with the remaining dough.
Transfer the fritters to a wire rack to cool slightly, about 3 minutes.
Transfer the fritters to a serving platter. Garnish with the crème fraîche, chopped dill, and lemon zest. Enjoy!