Suzi's Blog

Brian’s Smoke Trout Spread with Horseradish or Siracha or Both

  Quick, cool and long lasting. For summer you want dips to begin your appetizer session. Heck, that appetizer session can end up being the whole meal. American tapas can consist of a dip or two, some guac, some salsa, and a round or two of beverages. The dip. The dip needs to be bracing.…

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Trout with Wild Mushroom Cooked in Foil from Rosa’s New Mexican Table by Roberto SAntibanez

Last week I did a TBT cookbook review of Rosa’s New Mexican Table by Roberto Santibanez. This picture is in the book and I cannot take my eyes off it. I love trout. Pan-fried trout. Now to see baked trout nestled amidst onion and mushrooms and chiles and epizote is to suggest a new, higher…

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Napoleon of Smoked Trout and Arugula Mousse from Gillian Duffy

When I hear the word “napoleon” I never think about the little round man with the funny hat and his hand tucked inside his white shirt. I think about something sweet and layered. I remember my very first walk in New York’s Little Italy, sitting a table, cappuccino in one hand and my other holding…

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Brian’s Smoked Trout Dip with Onion and Garlic

I have never understood why trout is not more popular. Growing up in Oregon, we had trout more often than salmon — the two fish are first cousins actually. I enjoyed trout as a kid with a particular intense yet sweet flavor. Around the world, and trout are found everywhere, different species have quite different…

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