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Trout Amandine (Truite aux Amandes)

Trout Amandine is a traditional French dish where whole or filleted trout is pan-fried to golden crispness, then draped in a nutty brown butter sauce enriched with toasted almonds, lemon, and parsley. Originating from classical French cuisine, “amandine” refers to any dish garnished with almonds, and this preparation remains a beloved staple in both bistros and fine dining.

Smoked Trout Mousse on Rye Crisps

A silky mousse of smoked trout, crème fraîche, lemon, and herbs served on crisp rye rounds or crackers — a classy bite bursting with flavor.