Smoked Trout with Frangelico & Hazelnut Brown Butter
Pairing hazelnut liqueur or hazelnut flavours with fish is an outstanding choice. Hazelnut brings a buttery, warm, and slightly nutty depth that pairs exceptionally well with white fish, trout, and salmon. A perfect balance of sweetness with acidic lemon.
- Prep time: 10 minutes
- Cook time: 10 minutes
- Servings: 2
Ingredients
For the Fish & Base
- 200g smoked trout fillets (skin removed, flaked into large pieces)
- 300g baby new potatoes or crushed baby yellow potatoes
- 1 tbsp olive oil
- 100g tenderstem broccoli or young spinach
For the Frangelico Hazelnut Sauce
- 40g unsalted butter, cubed
- 1.5 tbsp Frangelico hazelnut liqueur
- 1.5 tbsp fresh lemon juice
- 2 tbsp blanched hazelnuts, toasted and coarsely chopped
- 1 tbsp fresh dill or flat-leaf parsley, finely chopped
- Sea salt and freshly ground black pepper
1.Prepare the Base:Warm the base elements while preparing the sauce.
Boil or roast the baby potatoes until tender, then crush them gently with the back of a fork with a splash of olive oil, salt, and pepper. Gently steam or sauté the tenderstem broccoli until tender-crisp. Divide the crushed potatoes and greens between two warm serving plates.
2.Gently Warm the Smoked Trout:Avoid high heat—hot-smoked fish is already cooked.
Place the flaked hot-smoked trout on a baking sheet lined with foil. Warm in an oven preheated to 150°C (300°F) for 4–5 minutes just to take off the chill, or add it to the pan during the final 30 seconds of sauce making.
3.Brown the Butter (Beurre Noisette):Keep a close eye as milk solids quickly turn golden.
Melt the cubed butter in a small skillet over medium heat. Swirl the pan as it melts and foams. Continue cooking for about 2 minutes until the foam subsides and the butter turns a light amber color with a nutty aroma. Remove the pan from direct heat immediately.
4.Deglaze with Frangelico and Lemon:The cold acidity balances the liqueur's sweetness.
Off the heat, carefully pour in the Frangelico and lemon juice. Return the skillet to low heat and swirl for 30 seconds to let the sharp alcohol burn off and emulsify the butter into a glossy sauce. Stir in the toasted chopped hazelnuts and fresh herbs.
5.Assemble and Serve:Spoon over fish immediately.
Arrange the warmed smoked trout flakes over the crushed potatoes and greens. Spoon the warm Frangelico hazelnut brown butter over the smoked trout and serve immediately with extra lemon wedges.
Key Flavor Balance Tips
- Acidity is Crucial: Hot-smoked trout is oily and rich; Frangelico is sweet and aromatic. The lemon juice acts as the bridge that connects the smoky, salty fish with the sweet hazelnut sauce.
- Alternative Idea (Smoked Trout Pâté): If you prefer a chilled appetizer, whip 200g of smoked trout with 100g crème fraîche, 1 tsp Dijon mustard, lemon zest, 1 tbsp toasted chopped hazelnuts, and 1 tsp of Frangelico for a subtle nuttiness. Serve on warm toasted sourdough or brioche.