I’ve got the perfect yummy, light dish for the hot days of summer we’ve been experiencing lately. In fact, here in Charlotte, I think yesterday was the first day that temps didn’t hit the 90s in over 3 weeks! Phew.
So, I thought a big salad for dinner would do us some good, and this was a salad with plenty of flavor thanks to the yummy Smoked Trout and Buttermilk Fritters I put on top. And let’s not forget the Buttermilk Dill dressing as a final touch … it was so good that my 15-year-old quickly went back for seconds!
If you can’t find a pack of smoked trout at your store you could always substitute smoked salmon (either hot smoked or cold smoked). I always feel like those two are pretty interchangeable when it comes to dips, cracker (or even deviled egg) toppings, and the like.
What’ve you been enjoying for dinner lately in this heat?
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Smoked Trout and Buttermilk Fritters
These Smoked Trout and Buttermilk Fritters are the perfect summer time additions to a bed of spinach and can alternatively be made with smoked salmon .
Ingredients
For the Smoked Trout Fritters
- 3/4 cup whole grain cornmeal, finely ground
- 1/4 red onion, finely diced (plus extra for salad garnish)
- 3/4 teaspoon baking powder
- 1/3 cup buttermilk, (the real thing is as thick as yogurt!)
- 1 egg
- 1/2 cup frozen corn kernels, no need to defrost, or fresh
- 8 ounces smoked trout fillet, skin removed and roughly chopped
- olive oil, for cooking
- salt and pepper, to taste
For the Buttermilk Dill Dressing + Salad
- 1/3 cup sour cream
- 1/4 cup buttermilk
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill
- 1 clove garlic, minced
- spinach, or lettuce, for serving
Instructions
For the Smoked Trout Fritters
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In a large bowl whisk together the cornmeal, red onion, and baking powder. Make a well (hole) in the center and pour in the buttermilk and egg.
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Stir the batter with a fork until well combined. Carefully fold in the corn and the trout.
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Heat a thin layer of olive oil over medium heat in a large cast iron skillet. Drop in equal sized spoonfuls of batter (I used an ice cream scoop and got 8 fritters) and flatten with a spatula. Cook in batches until golden brown, 3 to 5 minutes per side. (See notes about cooking temperature.)
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Sprinkle with salt and pepper and set aside.
For the Buttermilk Dill Dressing
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Blend together the sour cream, buttermilk, lemon juice, dill, and garlic until smooth.
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Add lettuce or spinach to large bowls, top with the fritters, dressing, additional diced red onion, salt & pepper, and serve.
Recipe Notes
If your pan is too hot they will get brown on the outside before they are cooked all the way through the middle, so be sure to cut one open to check your temperature setting!
We recommend organic ingredients when feasible.
Nutrition Facts
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These are AMAZING. SO good. I also put fresh dill in the fritters.
Can we use white vinegar as a substitute for buttermilk?
You would need to add milk with the white vinegar if you’re going to sub it for the buttermilk. – Nicole
Mmm – this looks great. And I’ve got buttermilk to use up :)