SMOKED TROUT CAKE, MELTED GRILLED PROVOLONE, TROUT ROE, FRESH BASIL FLOWER AND TARRAGONE

SMOKED TROUT CAKE, MELTED GRILLED PROVOLONE, TROUT ROE, FRESH BASIL FLOWER AND TARRAGONE

2/5

20 minutes

90 minutes

4

Smoked Trout Cake, Melted Grilled Provolone, Trout Roe, Fresh Basil Flower and Tarragone is a dish of fire, finesse, and floral grace. This elevated recipe layers rustic smoke with gourmet elegance—delicately smoked trout folded into creamy potato cakes, crowned with glistening roe, garden-fresh herbs, and molten provolone. Each component plays a deliberate role: the earthiness of grilled cheese, the salty pop of roe, the perfume of basil and tarragon—all united by open-flame mastery. A poetic journey of flavour and texture awaits. Read the full recipe to discover how to craft this unforgettable showpiece.

INGREDIENTS

Wood chips

FOR THE CAKES: 
500 grs trout
1 egg
1 handful fresh tarragon
300 grs of potato
Dill
Sea salt flakes
Lemon zest

FOR THE MELTED GRILLED PROVOLONE:
200 grs fontina cheese
200 grs provolone cheese
200 grs gruyere cheese

FOR PLATING: 
50 grs trout roe
10 grs fresh tarragon
10 grs basil flower
10 grs dill

PREPARATION

  1. Remove the trout’s viscera with a knife. 
  2. Carefully, remove the roe with a spoon and reserve.
  3. Take two “S” shape meat hooks and pierce the trout in the tail and the chest. Hang the trout. 
  4. Take one handful of wood chips and put them over the ambers of firewood. Repeat the procedure to keep smoking for about one and a half hours.
  5. Season potatoes with sea salt flakes and olive oil. Wrap in foil and take them to the secondary grate for about one hour. 
  6. For the cake mixture: get 4 cooked potatoes, remove the skin and season with sea salt. 
  7. Preheat the griddle on medium heat, add olive oil, and then add the potatoes. Smash them with a fork, and season with black pepper.
  8. Get the trout out of the grill and take out the skin using your hands.
  9. Mix half a kilo of smoked trout with the smashed potatoes. Add black pepper, lime zest, a pinch of fresh dill, tarragon and one egg. 
  10. Preheat the griddle, add olive oil, and cook the cakes for about 15 minutes on each side, on medium heat. 
  11. For the melted provolone: grate and mix fontina, gruyere and provolone cheese. Take the mixture to the grill until the cheese is melted. 
  12. For the plating: place the cake, add trout roe on top, sea salt flakes, fresh basil flowers, tarragon, and melted cheese on the side, and enjoy! 

🔥 Elevate your grill game—watch the full recipe for Smoked Trout Cake with Melty Provolone and Roe now on YouTube. Pure elegance, fire-forged.

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