Total Time
40 Mins
Yield
Serves 8
Photo: Thomas J. Story

How to Make It

Step 1

Preheat oven to 150°. Sprinkle inside of each trout with salt (use about 1/2 tsp. total). Stuff each with a single layer of smoked salmon, dividing evenly. In a large, shallow dish, combine cornmeal and remaining 1/2 tsp. salt. Turn fish in cornmeal to coat evenly.

Step 2

Pour 2 tbsp. oil into each of two 12-in. frying pans, preferably nonstick, and warm them over medium heat. (Or warm a large griddle over 2 burners.) Put 3 fish in each pan and sauté, turning once, until golden brown outside and no longer translucent in the center, 8 to 9 minutes total; reduce heat if fish start to get too brown. Transfer fish to 1 or 2 large platters and keep warm in oven. Repeat cooking in 1 pan with 1 to 2 more tbsp. oil and remaining fish.

Step 3

Pour 1 more tbsp. oil into 1 pan (or onto griddle) if it's dry, then set over medium-high heat. Quickly sauté peppers until they're softened and lightly browned, about 5 minutes. Sprinkle with salt to taste and scatter on top of fish. Serve with lime wedges.

Step 4

*Use soft, cold-smoked salmon, also called Nova or lox.

Step 5

Note: Nutritional analysis is per serving.

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