Smoked Trout Horseradish Ramen
Smoked trout is one of those ingredients that does all the work for you, because it comes already cooked and flavored, which means you just have to flake it over whatever you're eating and call it a meal. The fish has this delicate smokiness that's not as aggressive as smoked salmon, with a tender, flaky texture that falls apart into perfect little pieces. Pairing it with horseradish might sound intense, but the heat from the horseradish cuts through the richness of the fish and adds this bright, sinus-clearing punch that keeps the whole thing from getting too heavy. Serving it over ramen noodles in a creamy broth is the kind of Scandinavian-fusion move that makes sense once you taste it, because the noodles soak up the cream and the trout adds flavor without requiring any actual cooking skills.
Smoke clings to the flesh—horseradish clears the sinuses—cold water runs warm.
Let Me Tell You...
I discovered smoked trout at a farmer's market where a vendor was handing out samples on crackers with cream cheese.
I took a bite expecting it to be fishy and overwhelming, but instead it was delicate and smoky with just enough saltiness to be interesting.
I bought a package and ate half of it standing in my kitchen with a fork, straight out of the container, because that's the kind of person I am when I find something good.
Picking through bones is annoying and kills the vibe.
I started using smoked trout in everything, tossing it into salads, scrambling it with eggs, and mixing it into pasta.
It's one of those ingredients that feels fancy but requires zero effort, which is my ideal combination.
One night I had some leftover smoked trout and decided to make a quick ramen bowl with it.
I made a simple cream-based broth with chicken stock, heavy cream, and a big spoonful of prepared horseradish, which turned the broth tangy and sharp in the best way.
Prepared horseradish is pure and strong; the sauce is diluted and sweet.
I cooked the ramen noodles, ladled the creamy horseradish broth over them, and flaked the smoked trout on top in big, generous pieces.
I garnished it with fresh dill and lemon zest because dill and fish are best friends, and the lemon added brightness that cut through the cream.
The whole thing came together in under thirty minutes, which is my kind of cooking, fast and easy with maximum flavor and minimal cleanup.
Cooking horseradish makes it lose its punch and turn bitter.
The first bite was tangy and bright with that sinus-clearing heat from the horseradish, followed by the delicate smokiness of the trout.
The cream mellowed everything out without making it heavy, and the dill added freshness that made the whole bowl taste light and clean.
The noodles soaked up the broth and turned creamy and flavorful, and I ate the whole thing quickly, scraping the bowl clean and wishing I'd made more.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 8 oz smoked trout fillets, skin removed, flaked into large pieces
- 3 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons prepared horseradish (not horseradish sauce)
- 1 tablespoon unsalted butter
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 green onions, thinly sliced
- Salt and white pepper, to taste
- Lemon wedges, for serving
Preparation
- In a medium pot, combine the chicken or vegetable broth and butter. Bring to a gentle simmer over medium heat.
- Once simmering, reduce heat to low and stir in the heavy cream. Let it warm through for 2-3 minutes, but do not let it boil.
- Remove the pot from heat and whisk in the prepared horseradish, lemon juice, and half of the chopped dill. Taste and adjust seasoning with salt and white pepper as needed. The broth should be creamy with a noticeable horseradish kick.
- While the broth warms, cook the ramen noodles according to package instructions until just tender. Drain and set aside.
- Divide the cooked ramen noodles between two serving bowls. Ladle the hot creamy horseradish broth over the noodles.
- Top each bowl generously with the flaked smoked trout. Garnish with the remaining chopped dill, lemon zest, and sliced green onions.
- Serve immediately with lemon wedges on the side for extra brightness.