Description
These smoked trout bites are a delightful appetizer featuring crispy potato rounds topped with creamy ricotta and flavorful smoked trout, perfectly paired with a glass of Pinot Grigio.
Ingredients
Units
Scale
- 1 pound small potatoes
- 2 tablespoons olive oil
- Salt, to taste
- 8 oz smoked trout
- 1/2 cup ricotta cheese
- 1 teaspoon lemon zest
- Garnishes: chopped red onion, alfalfa sprouts, chives
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the small potatoes into 1/4 inch thick rounds.
- Toss the potato slices in olive oil and season with salt to taste.
- Spread the potato slices out on a lined baking sheet in a single layer.
- Bake in the preheated oven for 20-25 minutes, or until the potatoes are tender and crispy on the edges. For extra crispiness, consider broiling for an additional 2-3 minutes.
- While the potatoes are baking, prepare the topping by mixing the ricotta cheese with lemon zest in a small bowl.
- Once the potatoes are done, remove them from the oven and let them cool slightly.
- Top each potato slice with a piece of smoked trout and a dollop of the ricotta mixture.
- Garnish with chopped red onion, alfalfa sprouts, and chives before serving.
Notes
For best results, use fresh smoked trout from a reputable source. These bites are best served warm, but can be prepared ahead of time and assembled just before serving. If you prefer a stronger lemon flavor, add more lemon zest to the ricotta mixture. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2 grams
- Sodium: 400 mg
- Fat: 12 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 15 grams
- Cholesterol: 40 mg