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Recipe courtesy of Michael Voltaggio

Smoked Trout Devilled Eggs

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  • Level: Intermediate
  • Total: 2 hr
  • Active: 40 min
  • Yield: 12 servings
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6 large eggs

2 tablespoons brown sugar 

1 tablespoon granulated sugar 

2 tablespoons sea salt, plus additional as needed 

1 teaspoon ancho chili powder 

1 teaspoon garlic powder 

Four 6-ounce trout fillets 

2 tablespoons mayonnaise 

2 teaspoons Dijon mustard 

Freshly ground black pepper

1 tablespoon chopped fresh chives

1 ounce trout roe 

1 bunch fresh dill, snipped into fronds


Special equipment:
a smoker; a pastry bag fitted with a medium tip
  1. Place eggs in a pot and cover with water. Bring water to boil, turn heat off, cover and let sit for 12 minutes. Peel eggs and allow to cool to room temperature. Slice eggs in half lengthwise. Remove yolks and place in a large bowl. Set aside in the refrigerator.
  2. Meanwhile, brine the trout. Add brown sugar, granulated sugar, sea salt, ancho chili powder, garlic powder and 3 cups water to a medium pot. Bring to a boil and cook until sugar is dissolved. Remove from heat and cool mixture. Add trout fillets to the brine and allow to brine for 20 minutes to 2 hours.
  3. Remove trout from brine and pat dry. Heat a smoker according to the manufacturer's instructions (we used apple wood). Smoke trout until cooked through and flaky, 20 to 30 minutes. Allow to cool, then flake and set aside.
  4. Add flaked trout, mayonnaise and mustard to the bowl with the yolks. Season with salt and pepper. Fold in chives. Transfer mixture to a pastry bag with a medium tip and fill the scooped-out whites. Garnish with trout roe and fresh dill.
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