You may be asking what makes this “southern” since trout can be found anywhere, but this particular trout came from just up the road in North Carolina from a company called Sunburst Trout Farm. I love the taste of this branded trout as it’s perfect for my cooking style.
I remember I had the great time with my late dad in my childhood. He taught me how to catch trout by hands! We used to live in a wooden house next to a stream. Our weekend activities were spending time in the nature such as hiking, riding on trails, camping with my parents’s friends,… It’s priceless time that can’t be replaced by anything. And my mother is a home cooker. After my father hunted fishes, he gave it to my mom and she always knew how to make incredible meals from it.
And I grew up in the air of love which effects so much on my cooking journey. And today, I want to present this Smoked Trout Flatbread to honor my parents love. Hope you will enjoy it as much as I do. If you have any touching memories about food, please comment below. I’d love to share with you 🙂
Southern Sundays: Smoked Trout Flatbread
serves 4 for a meal, about 8 for an app
- 1 package of refrigerated pizza dough
- 8 oz of whipped cream cheese
- juice of 1/2 lemon
- 2 Tbsp of chopped fresh dill
- 1/4 cup of green onions
- salt and pepper
- 1 package of smoked trout (1 large filet)
- olive oil
- 3 asparagus spears (optional to shave over top)
Transfer the flatbreads to the prepared baking sheets. Brush each flatbread with 1 tablespoon of olive oil and season lightly with salt.
Top with the trout, olives, capers and the 1 cup of grated cheese. Bake the flatbreads in the upper and lower thirds of the oven for 15 minutes, until lightly golden around the edges and cooked through, rotating the sheets after 7 minutes.
Sprinkle the pine nuts on top and garnish with parsley and more cheese. Drizzle with olive oil and serve.