Smoked Trout Polenta Bites • Seafood Nutrition Partnership


12 ounces smoked trout, skin removed
1/3 cup plain Greek yogurt
1/4 cup crème fraîche
1 Tbsp. lemon juice (from approximately ½ lemon)
2 Tbsp. chopped chives
Salt and pepper to taste
1 tube yellow polenta (17.6 ounces), at room temperature
1/3 cup panko bread crumbs
1 Tbsp. olive oil, divided
Optional: fresh dill for garnish
Recipe by Kara Lydon, RDN, of The Foodie Dietitian


1.In a medium bowl, break apart trout into small pieces.
2.Add Greek yogurt, crème fraîche, lemon juice and chives and mix to combine. Salt and pepper to taste. Let sit in the refrigerator until ready to use.
3.Trim the polenta’s rounded edges to create a long rectangle. Cut polenta into 14 squares, about ½-inch thick.
4.Spread the panko crumbs out onto a plate. Press both sides of polenta squares firmly into panko to coat.
5.Heat 1-2 teaspoons olive oil at a time over medium heat in a nonstick pan. Cook polenta squares in batches not to overcrowd the pan, 2-3 minutes on each side or until lightly browned.
6.Top each polenta square with a small spoonful of the trout dip.
7.Optional: Garnish with a sprig of fresh dill, as desired.

A fun and delicious seafood appetizer, these Smoked Trout Polenta Bites are sure to get your party started off right!

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.