Pecan Smoked Trout Spread

This pecan smoked trout spread was created by Chef Trent Page, Chef de Cuisine at Bon Appetit @ Google, You Tube Headquarters Cafeteria and can be added to top a crustini or any type of cracker.



  • 1  Trout, cleaned and scaled and filleted
  • 1/4 Cup  Mascarpone
  • 1 Tbsp.  Preserved Lemon (or Lemon Zest)
  • 1 Tbsp.  Tarragon
  • 1 Tbsp.  Shallots, minced
  • 1 tsp.  Black pepper, ground
  • 6 dashes  Tabasco or other hot sauce
  • 2 Tbsp.  Pecan Meal
  • 1/2 lb. Whole Pecans, in-shell for smoke, soaked thoroughly in water and drained.
  • Salt and Sugar for cure (50:50 ratio)



  1. Generously season trout filets with 50:50 salt/sugar mixture and let rest for 30 minutes.
  2. Rinse fillets and place on a hot smoke fire on grill using the in-shell pecans as the smoke source.  Cool.
  3. Combine all ingredients and mix until combined. Chill.
  4. Serve on crostini with herb salad.