Smoked Trout and Buttermilk Fritters

3 Reviews / 5 Average
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 .
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Three green bowls filled with smoked trout fritters over a bed of spinach and topped with a creamy sauce.

I’ve got the perfect yummy, light dish for the hot days of summer we’ve been experiencing lately … Smoked Trout Fritters. 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!

What’ve you been enjoying for dinner lately in this heat?

What are Fritters?

A fritter is typically defined as any variety of fried food, generally consisting of small pieces of meat, veggies, fruit, or dough.

Substitution Options for Smoked Trout Fritters

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.

Do You Eat the Skin of Smoked Trout?

When making these smoked trout fritters, be sure to remove the skin before cooking.

Featured Comment

These are AMAZING. SO good. I also put fresh dill in the fritters.
– Kathryne

Other Fritter Recipes You Might Enjoy

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5 thoughts on “Smoked Trout and Buttermilk Fritters”

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Recipe Rating




  1. 5 stars
    I get fish every month from Sitka Salmon Shares. I had some smoked sablefish in the freezer from them so that’s what I used. These were great. Thinking next time I might kick them up a bit by adding some chopped jalapenos to the fritters.

    1. You would need to add milk with the white vinegar if you’re going to sub it for the buttermilk. – Nicole