18 Delicious Lake Trout Recipes for Every Season

Whether you’re craving a quick weeknight dinner or a seasonal feast, lake trout is your go-to for delicious versatility all year round. From smoky grilled fillets in summer to hearty chowders when the snow falls, we’ve rounded up 18 mouthwatering recipes that celebrate this freshwater favorite. Dive in and discover your next kitchen adventure—each dish promises to bring comfort, flavor, and a touch of lakeside charm to your table.

Grilled Lake Trout with Lemon Butter Sauce

Grilled Lake Trout with Lemon Butter Sauce is a summer staple that brings the freshness of the lake right to your plate, with a zesty twist that elevates the natural flavors of the fish.

Ingredients

• 2 lake trout fillets (about 6 ounces each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 garlic clove, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. Brush the lake trout fillets with olive oil and season both sides with salt and black pepper.
3. Place the fillets on the grill, skin-side down, and cook for 4-5 minutes. Flip carefully and cook for another 3-4 minutes until the fish flakes easily with a fork.
4. While the fish is grilling, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the lemon juice and remove from heat.
5. Drizzle the lemon butter sauce over the grilled trout and sprinkle with chopped parsley before serving.

The combination of smoky grilled trout with the bright, buttery lemon sauce creates a dish that’s both rich and refreshing, perfect for those warm evenings when you want something light yet satisfying.

Tip: For an extra burst of flavor, let the trout marinate in the olive oil, salt, and pepper for 15 minutes before grilling.

Smoked Lake Trout with Dill and Garlic

There’s something truly special about the combination of smoked lake trout with the fresh, herby punch of dill and garlic. This recipe is a celebration of simple ingredients coming together to create something extraordinary.

Ingredients

• 1 whole smoked lake trout (about 2 lbs), skin on
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh dill, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, sliced into rounds

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with 1 tbsp of the olive oil.
2. Place the smoked lake trout in the prepared baking dish. Drizzle the remaining 1 tbsp olive oil over the trout.
3. Sprinkle the minced garlic, chopped dill, salt, and black pepper evenly over the trout.
4. Arrange the lemon rounds on top of the trout, covering it as much as possible.
5. Bake in the preheated oven for 15 minutes, or until the fish is heated through and the flavors have melded together.

The gentle smokiness of the trout paired with the brightness of dill and garlic makes this dish a standout. It’s perfect for those evenings when you want something effortlessly elegant yet deeply comforting.

Tip: For an extra layer of flavor, let the trout marinate with the garlic and dill for an hour before baking.

Pan-Seared Lake Trout with Almond Crust

There’s something truly special about the crisp, golden crust of almonds meeting the tender, flaky lake trout in this elegant yet simple dish.

Ingredients

• 2 lake trout fillets (about 6 ounces each)
• 1/2 cup sliced almonds, finely chopped
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 lemon, cut into wedges

Instructions

1. Pat the lake trout fillets dry with paper towels. In a shallow dish, mix the chopped almonds, flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and bubbling.
3. Dredge each fillet in the almond mixture, pressing gently to adhere the crust to both sides.
4. Place the fillets in the skillet and cook for 3-4 minutes on each side, or until the crust is golden brown and the fish flakes easily with a fork.
5. Serve immediately with lemon wedges on the side for squeezing over the top.

The almond crust not only adds a delightful crunch but also a nutty flavor that complements the mild taste of the lake trout perfectly.

Tip: For an extra nutty flavor, toast the almonds in a dry skillet for a few minutes before chopping and using them in the crust.

Lake Trout Chowder with Corn and Potatoes

Warm up your evenings with this hearty Lake Trout Chowder, brimming with sweet corn and tender potatoes for a comforting bowl that’s both nourishing and flavorful.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound lake trout fillets, skin removed and cut into chunks
• 3 cups chicken broth
• 2 cups potatoes, diced
• 1 cup corn kernels (fresh or frozen)
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Add lake trout chunks to the pot, cooking until they start to turn opaque, about 3 minutes.
3. Pour in chicken broth, then add potatoes and corn. Bring to a boil, then reduce heat to simmer for 15 minutes, or until potatoes are tender.
4. Stir in heavy cream, salt, black pepper, and dried thyme. Simmer for another 5 minutes to blend flavors.
5. Serve hot, garnished with fresh parsley if desired. The chowder’s creamy texture and the sweetness of corn perfectly complement the delicate flavor of lake trout.

Tip: For an extra smoky flavor, try grilling the trout fillets for a few minutes before adding them to the chowder.

Baked Lake Trout with Herbs and White Wine

There’s something truly special about the delicate flavors of lake trout, especially when baked with a splash of white wine and a sprinkle of fresh herbs. This recipe is a testament to simplicity and elegance, perfect for a cozy dinner that feels a bit fancy without the fuss.

Ingredients

• 1 whole lake trout (about 2 lbs), cleaned and scaled
• 1/4 cup dry white wine
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 lemon, sliced

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish large enough to fit the trout.
2. Place the trout in the prepared dish. Drizzle with olive oil and white wine, then sprinkle with lemon juice, minced garlic, salt, and black pepper.
3. Stuff the cavity of the trout with fresh dill, parsley, and lemon slices for an aromatic flavor boost.
4. Bake in the preheated oven for 25-30 minutes, or until the fish flakes easily with a fork and the skin is slightly crispy.
5. Serve immediately, garnished with additional fresh herbs and lemon slices if desired.

The magic of this dish lies in the way the white wine and herbs infuse the trout with moisture and flavor, creating a meal that’s both light and satisfying. It’s a beautiful reminder that sometimes, less really is more.

Tip: For an extra crispy skin, broil the trout for the last 2-3 minutes of cooking. Just keep a close eye to prevent burning!

Lake Trout Tacos with Avocado Salsa

These Lake Trout Tacos with Avocado Salsa are a fresh take on taco night, combining flaky fish with creamy salsa for a meal that’s both light and satisfying.

Ingredients

• 1 lb lake trout fillets, skin removed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 8 small corn tortillas
• 1 avocado, diced
• 1/2 cup diced tomato
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Preheat your grill or skillet to medium-high heat. Brush the lake trout fillets with 1 tbsp olive oil and sprinkle evenly with 1 tsp chili powder, 1/2 tsp ground cumin, and 1/2 tsp salt.
2. Grill or pan-sear the trout for about 4 minutes per side, until the fish flakes easily with a fork. Remove from heat and let rest for a couple of minutes before breaking into chunks.
3. While the trout cooks, make the avocado salsa by gently mixing together the diced avocado, 1/2 cup diced tomato, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, and 1/2 tsp salt in a medium bowl.
4. Warm the corn tortillas according to package directions. Assemble the tacos by dividing the trout among the tortillas and topping with a generous spoonful of avocado salsa.

The contrast between the smoky, spiced trout and the bright, creamy avocado salsa makes these tacos a standout dish that’s perfect for summer evenings.

Tip: For an extra kick, add a dash of hot sauce to the avocado salsa before serving.

Crispy Lake Trout Fillets with Tartar Sauce

There’s something irresistibly comforting about crispy lake trout fillets paired with homemade tartar sauce—it’s a match made in seafood heaven!

Ingredients

• 4 lake trout fillets (about 6 oz each)
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 cup milk
• 1 large egg
• 1 cup panko breadcrumbs
• 1/2 cup vegetable oil
• 1/2 cup mayonnaise
• 2 tbsp dill pickle relish
• 1 tbsp lemon juice
• 1 tsp dried dill

Instructions

1. In a shallow dish, mix together 1 cup all-purpose flour, 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.
2. In another dish, whisk together 1/2 cup milk and 1 large egg.
3. Place 1 cup panko breadcrumbs in a third dish.
4. Dredge each lake trout fillet in the flour mixture, then dip into the egg mixture, and finally coat with panko breadcrumbs.
5. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Fry the fillets for 3-4 minutes per side until golden and crispy.
6. For the tartar sauce, combine 1/2 cup mayonnaise, 2 tbsp dill pickle relish, 1 tbsp lemon juice, and 1 tsp dried dill in a small bowl.
7. Serve the crispy trout fillets immediately with the tartar sauce on the side.

The contrast between the crunchy panko crust and the tender, flaky trout inside is simply divine, especially when dipped in that zesty tartar sauce.

Tip: For an extra crispy crust, let the breaded fillets rest for 5 minutes before frying.

Lake Trout Salad with Citrus Dressing

Brighten up your meal with this refreshing Lake Trout Salad, tossed in a zesty citrus dressing that’s as vibrant as it is flavorful.

Ingredients

• 1 lb lake trout fillet, skin on
• 2 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1 avocado, sliced
• 2 tbsp olive oil
• 1 tbsp honey
• Juice of 1 orange
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Brush the lake trout fillet with 1 tbsp olive oil and season with 1/4 tsp salt and 1/8 tsp black pepper. Grill skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until the fish flakes easily with a fork.
2. In a small bowl, whisk together the remaining 1 tbsp olive oil, honey, orange juice, lemon juice, Dijon mustard, remaining 1/4 tsp salt, and remaining 1/8 tsp black pepper to create the citrus dressing.
3. In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and avocado. Drizzle with the citrus dressing and toss gently to coat.
4. Flake the grilled lake trout into large pieces and arrange on top of the salad. Serve immediately.

The contrast of the smoky grilled trout with the bright citrus dressing makes this salad a standout dish that’s perfect for a light yet satisfying lunch.

Tip: For an extra crunch, sprinkle some toasted almonds or walnuts over the salad before serving.

Lake Trout Pâté with Crackers

Whip up this luxurious Lake Trout Pâté in minutes for an elegant appetizer that’s sure to impress at your next gathering.

Ingredients

• 8 oz smoked lake trout, skin and bones removed
• 4 oz cream cheese, softened
• 2 tbsp sour cream
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh dill, chopped
• Crackers, for serving

Instructions

1. In a food processor, combine the smoked lake trout, cream cheese, sour cream, lemon juice, Dijon mustard, and black pepper. Process until smooth.
2. Transfer the mixture to a bowl and fold in the fresh dill until evenly distributed.
3. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
4. Serve chilled with your favorite crackers.

The creamy texture of this pâté paired with the smoky flavor of the trout creates a delightful contrast that’s both rich and refreshing.

Tip: For an extra touch of elegance, garnish with additional dill sprigs or a sprinkle of lemon zest before serving.

Lake Trout Kebabs with Vegetables

These Lake Trout Kebabs with Vegetables are a delightful way to bring the flavors of the lake to your dinner table, combining fresh fish and crisp veggies for a meal that’s both nutritious and bursting with flavor.

Ingredients

• 1 lb lake trout fillets, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into 1/2-inch rounds
• 1 red onion, cut into 1-inch chunks
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a large bowl, toss the lake trout cubes, red bell pepper, zucchini, and red onion with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Thread the marinated fish and vegetables alternately onto the soaked skewers.
4. Grill the kebabs for about 4 minutes per side, or until the fish is opaque and flakes easily with a fork, and the vegetables are tender with slight char marks.

The smoky paprika and garlic powder create a savory crust on the trout, while the grill marks add a beautiful presentation and depth of flavor.

Tip: For an extra flavor boost, brush the kebabs with a little more olive oil mixed with lemon juice halfway through grilling.

Lake Trout Cakes with Remoulade Sauce

These Lake Trout Cakes with Remoulade Sauce are a delightful twist on the classic fish cake, offering a crispy exterior with a tender, flavorful center that’s perfectly complemented by the tangy remoulade.

Ingredients

• 1 lb cooked lake trout, flaked
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 2 tbsp fresh parsley, chopped
• 1 tbsp Dijon mustard
• 1 tsp Old Bay seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• For the Remoulade Sauce: 1/2 cup mayonnaise, 1 tbsp capers, chopped, 1 tbsp pickle relish, 1 tsp lemon juice, 1/2 tsp paprika, 1/4 tsp cayenne pepper

Instructions

1. In a large bowl, combine the flaked lake trout, breadcrumbs, 1/4 cup mayonnaise, beaten egg, parsley, Dijon mustard, Old Bay seasoning, salt, and black pepper. Mix gently until well combined.
2. Form the mixture into 8 patties, about 1/2 inch thick. Chill in the refrigerator for 30 minutes to firm up.
3. Heat olive oil in a large skillet over medium heat. Cook the trout cakes for 3-4 minutes per side, until golden brown and crispy.
4. For the remoulade sauce, whisk together 1/2 cup mayonnaise, capers, pickle relish, lemon juice, paprika, and cayenne pepper in a small bowl until smooth.
5. Serve the trout cakes warm with the remoulade sauce on the side.

The secret to these trout cakes’ irresistible texture is the chilling step, which ensures they hold together beautifully while frying. The remoulade adds a bright, spicy kick that elevates the dish beyond the ordinary.

Tip: For an extra crispy exterior, lightly coat the chilled patties in additional breadcrumbs before frying.

Lake Trout Soup with Cream and Mushrooms

There’s nothing quite like a bowl of creamy Lake Trout Soup with Mushrooms to warm you up on a chilly evening. This recipe combines the rich flavors of fresh lake trout and earthy mushrooms in a velvety cream base that’s sure to impress.

Ingredients

• 1 lb lake trout fillets, skin removed and cut into chunks
• 2 cups sliced mushrooms
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 cups fish or vegetable stock
• 1 cup heavy cream
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp dried thyme

Instructions

1. In a large pot, heat the butter and olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Pour in the stock, bringing the mixture to a simmer. Add the lake trout chunks, salt, pepper, and thyme. Simmer gently for 10 minutes, or until the fish is cooked through.
4. Reduce the heat to low and stir in the heavy cream. Heat through for another 2 minutes, but do not boil.

The magic of this soup lies in the delicate balance between the hearty trout and the luxurious cream, creating a dish that’s both comforting and sophisticated.

Tip: For an extra touch of elegance, garnish each bowl with a sprinkle of fresh dill or a few whole thyme leaves.

Lake Trout Quiche with Spinach and Feta

Dive into the flavors of the lake with this Lake Trout Quiche, where the richness of the fish meets the earthy tones of spinach and the tangy punch of feta for a brunch showstopper.

Ingredients

• 1 pre-made pie crust (9-inch)
• 1 cup cooked lake trout, flaked
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp the edges.
2. Spread the flaked lake trout evenly over the bottom of the pie crust. Top with chopped spinach and crumbled feta.
3. In a medium bowl, whisk together eggs, heavy cream, salt, black pepper, and nutmeg until well combined.
4. Pour the egg mixture over the ingredients in the pie crust, ensuring it’s evenly distributed.
5. Bake for 35-40 minutes, or until the quiche is set in the center and the top is lightly golden.
6. Let the quiche cool for 5 minutes before slicing. The contrast of the creamy filling with the flaky crust and chunks of trout makes every bite a delightful surprise.

Tip: For an extra crispy crust, blind bake it for 10 minutes before adding the filling.

Lake Trout Sandwiches with Coleslaw

Nothing says summer like a perfectly grilled lake trout sandwich, topped with crunchy homemade coleslaw for that extra kick of freshness.

Ingredients

• 2 lake trout fillets (about 6 oz each)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cabbage
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 4 slices of sourdough bread
• 1 tbsp butter, softened

Instructions

1. Preheat your grill to medium-high heat (about 375°F). Brush the lake trout fillets with olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Grill the trout for 4 minutes on each side, or until the fish flakes easily with a fork.
3. While the trout is grilling, mix the shredded cabbage, mayonnaise, apple cider vinegar, and 1 tsp sugar in a bowl to make the coleslaw.
4. Butter one side of each sourdough bread slice. Toast the bread on the grill, buttered side down, for 1-2 minutes until golden.
5. Assemble the sandwiches by placing a grilled trout fillet on a slice of toasted sourdough, topping with a generous amount of coleslaw, and covering with another slice of bread.

The contrast between the smoky grilled trout and the tangy, crisp coleslaw makes this sandwich a standout at any picnic or barbecue.

Tip: For an extra layer of flavor, add a slice of sharp cheddar cheese to the sandwich before toasting.

Lake Trout Pasta with Pesto and Cherry Tomatoes

This Lake Trout Pasta with Pesto and Cherry Tomatoes is a vibrant, flavorful dish that brings the freshness of the lake right to your dinner table.

Ingredients

• 8 oz spaghetti
• 2 tbsp olive oil
• 1 lb lake trout fillets, skin removed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/4 cup basil pesto
• 2 tbsp grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Season lake trout fillets with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 4 minutes per side, or until the fish flakes easily with a fork. Remove from skillet and break into large chunks.
3. In the same skillet, add cherry tomatoes and cook for 2 minutes, just until they start to soften.
4. Return the cooked spaghetti to the pot. Add the pesto, lake trout, and cherry tomatoes. Toss gently to combine.
5. Serve immediately, sprinkled with grated Parmesan cheese.

The combination of flaky lake trout with the bright flavors of pesto and cherry tomatoes makes this dish a standout for any seafood lover.

Tip: For an extra burst of flavor, try adding a squeeze of fresh lemon juice before serving.

Lake Trout Curry with Coconut Milk

Dive into the comforting flavors of this Lake Trout Curry with Coconut Milk, a dish that brings a creamy, spicy twist to your dinner table.

Ingredients

• 1 lb lake trout fillets, skin removed and cut into chunks
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until soft, about 3 minutes.
2. Stir in the curry powder and turmeric, cooking for another minute until fragrant.
3. Pour in the coconut milk and chicken broth, bringing the mixture to a simmer.
4. Add the lake trout chunks to the skillet, gently stirring to coat them in the sauce. Simmer for 10 minutes, or until the fish is cooked through.
5. Mix in the fish sauce, brown sugar, and lime juice, adjusting the seasoning to taste.
6. Garnish with fresh cilantro before serving.

The magic of this curry lies in the balance of spicy, sweet, and tangy flavors, all while keeping the lake trout tender and flaky.

Tip: For an extra kick, add a diced chili pepper when sautéing the onions.

Lake Trout Pie with Mashed Potato Topping

Dive into the comfort of this Lake Trout Pie with Mashed Potato Topping, a hearty dish that brings the freshness of the lake right to your dinner table.

Ingredients

• 1 lb lake trout fillets, skin removed
• 2 cups mashed potatoes (prepared with 2 tbsp butter, 1/4 cup milk, and 1/2 tsp salt)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a pie dish with olive oil.
2. In a skillet over medium heat, sauté the onion and garlic in olive oil until soft, about 5 minutes. Stir in the thyme, salt, and black pepper.
3. Place the lake trout fillets in the pie dish, sprinkle with lemon juice, and top with the onion mixture.
4. Pour the heavy cream over the fish, then spread the mashed potatoes evenly on top. Sprinkle with Parmesan cheese.
5. Bake for 25 minutes, or until the topping is golden and the fish flakes easily with a fork.
6. Garnish with chopped parsley before serving.

The creamy mashed potato topping contrasts beautifully with the flaky, flavorful trout beneath, making every bite a delightful experience.

Tip: For an extra crispy topping, broil the pie for the last 2-3 minutes of baking.

Lake Trout Sushi Rolls with Wasabi

Dive into the fresh flavors of the Great Lakes with these Lake Trout Sushi Rolls, a delightful twist on traditional sushi that’s perfect for a light lunch or elegant appetizer.

Ingredients

• 1 cup sushi rice, rinsed
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori (seaweed)
• 8 oz fresh lake trout fillet, thinly sliced
• 1 avocado, sliced
• 1 small cucumber, julienned
• 1 tsp wasabi paste
• 1 tbsp soy sauce

Instructions

1. Combine the sushi rice and water in a rice cooker or pot. Cook according to package instructions until tender. Let it cool slightly.
2. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice.
3. Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
4. Arrange slices of lake trout, avocado, and cucumber in a line along the bottom edge of the rice.
5. Roll the sushi tightly from the bottom, using the mat to help shape it. Moisten the top border with water to seal the roll.
6. Repeat with the remaining nori sheets and ingredients. Slice each roll into 6 pieces with a sharp knife.
7. Serve with wasabi paste and soy sauce on the side for dipping.

The combination of fresh lake trout and creamy avocado creates a luxurious texture that’s balanced by the crisp cucumber and spicy wasabi.

Tip: For the best flavor, use the freshest lake trout you can find, and slice it thinly against the grain for tender bites.

Conclusion

We hope this roundup of 18 delicious lake trout recipes inspires you to try something new in every season! Whether you’re a seasoned angler or just love a good fish dinner, there’s something here for everyone. Don’t forget to share your favorite recipe in the comments and pin this article to your Pinterest board for easy access. Happy cooking!