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When we were in college, my husband and I worked at Roosevelt Lodge in Yellowstone National Park. One of the most popular items on the menu was the smoked trout BLT. It sounds simple (and it is) but it was popular for good reason! This recipe is my ode to our summer in Yellowstone. The combination of flavors is so delicious, I think you're going to love it too!
How do you smoke trout?
Smoked trout is a pretty simple thing to make. You start by dry brining the fish with a salt and sugar mixture, smoke it for a few hours, and baste it with a glaze during the smoking process. The result is perfectly moist, tender, and flavorful fish that is the perfect addition to a BLT! You can get my full recipe for smoked trout here.
How to cook bacon in the oven:
Ah the age-old dilemma of wanting to eat bacon but not wanting to deal with the mess. Sure bacon cooked in a cast iron pan on the stove is a classic, but there is an easier way! Cooking bacon in the oven requires much less hands-on time and you don't end up with a grease-splattered stove. There are a few key things to remember when cooking bacon in the oven:
- Cover a sheet pan with foil and make sure the edges go over the rim of the pan to keep all the bacon grease on the foil.
- Spread the bacon out on the sheet pan so it doesn't overlap. This helps it cook evenly.
- Start with a cold oven. This will help prevent your bacon from curling up too quickly.
- Flip the bacon twice - once about halfway through and again 5 minutes before it's done cooking. The last flip ensures crispy bacon on both sides.
- Place the bacon on a paper towel-lined plate and blot the grease. (I think this is a standard for any cooking method.
- Let the bacon grease cool before you get rid of the foil. Or when the grease is still liquid, pour it into a jar and store it in the fridge for later use. Bacon grease makes some amazing Brussels sprouts, in case you were curious.
What toppings can you add to a BLT?
A BLT is a pretty basic sandwich and the original is always delicious. But, there are a lot of ways to dress up the classic BLT! You can't call it a BLT without bacon, lettuce, and tomato so don't go changing those ingredients. I almost always add avocado to my BLT. There's something special about the creamy texture that avocado adds to sandwiches. If I'm not adding another protein like smoked trout to my sandwich, I'll cook up an over easy egg. The runny yolk is a perfect addition to a BLT but it might be a bit much with the smoked trout. Lastly, I like to switch up the mayo and use something with a little kick like Tessemae's habanero mayo. Oh, and don't forget to use a good bun or bread. It makes all the difference!
Smoked Trout BLT Sandwich
- 4 brioche buns
- 12 slices thick cut bacon
- 8 oz smoked trout
- 8 slices tomato
- 4 pieces leaf lettuce
- 2 ripe avocadoes, sliced
- ½ cup habanero mayonnaise (or your favorite mayo)
- Line a sheet pan with foil. Make sure the foil goes over the rim of the pan to keep the pan clean.
- Place bacon in a single layer on the foil and place in cold oven. Turn oven on to 350°F.
- Flip bacon after 25-30 minutes. Cook for an additional 25-30 minutes and flip the bacon one more time 5 minutes before it is done cooking.
- Remove bacon to a paper towel-lined plate and blot the grease off the top of the bacon.
- Toast buns if desired. Spread 1 tablespoon of mayonnaise on each bun half.
- Place 1 piece of leaf lettuce on bottom half of bun. Top with 2 tomato slices, 2 oz smoked trout, and 3 slices bacon. Place avocado slices (half of an avocado) on top half of bun and place top half of bun on top of bacon.
- Serve with sweet potato fries (optional). Enjoy!