This Smoked Trout Guacamole is probably the best guacamole I’ve ever had in my life. And I’m not kidding. It’s so good, maybe a little bit ugly-delicious, but it’s still my absolute dream guac. It has a subtle smokiness from the trout, a hint of roasted peppers, enough adobo sauce for a good kick, and two whole limes, because one just wouldn’t cut it.
And no, don’t worry, it’s not oxidized! The red from the adobo sauce just mixes in with the guac giving it a brownish hue, but I still think it’s beautiful, and it is absolutely delicious.
Why smoked trout guacamole?
If you haven’t come across it in a restaurant, smoked trout guacamole might not seem like the most obvious combo. But it’s more common than you might think! Smoked trout has this wonderful quality of not being too fishy (I like the Cole’s Brand for this), and it flakes perfectly into dips such as guacamole.
It also is the perfect partner for anything spicy, seeing as the fattiness from the fish can help cut through any heat while still being a great partner for acid, freshness, and crunch that also come with guacamole.
What you will need for this smoked trout guacamole
The ingredients for this guacamole aren’t just your standard Chipotle guac affair, but they aren’t over the top either. You’ll need:
- 1 large red bell pepper
- 2 medium jalapeño peppers
- 1/2 large red onion diced
- 3 large avocados
- 2 limes
- 1 chipotle pepper in adobo sauce, I use La Morena brand, diced
- 3 tablespoons adobo sauce
- 3 3 ounce tins of smoked trout, oil drained
- 1 cup fresh cilantro finely chopped
- Diamond Crystal kosher salt
How to roast your peppers
If you have a gas-burning stove, you can put your peppers directly over the flame to char them. I don’t happen to have that, so I opt for the less-fun option of charring my peppers under the broiler. To do this I set my broiler to high, slice my peppers so they don’t explore, and roast them skin-side-up for about 5 minutes.
The result is perfectly charred peppers, and you can easily pull of the skin once they’ve cooled to release the sweetness.
The best part about guacamole is once you have everything prepared, you just toss it into a big bowl and mix.
My one big tip is to mix in the cilantro last. This will help preserve it’s fresh taste and color, because cilantro always seems to melt in a millisecond. Love that for us.
Now that you are done with your smoked trout guacamole, you can use it the same way you’d use any old guac! I love it with chips as the perfect summer dip, or on tostadas, in burritos, even on top of a grain or rice bowl. The possibilities are endless, and the flavor is amazing ten times over.
And that’s it for this smoked trout guac recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Smoked Trout Guacamole
Equipment
- 1 small sheetpan
- 1 large bowl
- 1 wooden spoon
Ingredients
- 1 large red bell pepper
- 2 medium jalapeño peppers
- 1/2 large red onion diced
- 3 large avocados
- 2 limes
- 1 chipotle pepper in adobo sauce I use La Morena brand, diced
- 3 tablespoons adobo sauce
- 3 3 ounce tins of smoked trout oil drained
- 1 cup fresh cilantro finely chopped
- Diamond Crystal kosher salt
Instructions
- Set the oven to broil on high. Slice the peppers in half, removing the seeds from the red bell pepper and only removing them from the jalapeños if you don't like spice. Set skin-side-up on a baking sheet and broil for 5-6 minutes or until there are char spots all over.
- Place these in a bowl and cover to let the heat steam off the skin.
- In a large bowl, add the red onion, avocados, juice from 2 limes, the chopped chipotle pepper and three tablespoons of the adobo sauce from the same can. Add in the trout and mix.
- Pull off the skin from the peppers, finely chop them and add them in as well. Mix, and add the cilantro right before serving. Season with salt to taste and mix to combine.
- Serve however you would your favorite guac!
this really is the best guac ! this reminds me of where i used to get my margs from in nyc! always used to order the smoked trout guac, it was nice to be able to make it at home!! but v tasty 🙂
Ahhh I’m so happy you made it and liked it!!
Just made it and it’s so yummy; it has the right amount of heat and creaminess as well as the brightness from the lime and cilantro. Great recipe! P.S. First time charring peppers…very easy and kinda fun!
I’m so happy you liked it! Also glad to have you on the blackened peppers train 🙂 I’m converting people one pepper at a time!
Made this for my family who don’t like fish or guac (it was a risk) but they all LOVED it. For sure making this again and sharing the recipe with my family.
Ahhhh I’m so glad you liked it!! Such a risk but omg I love it
I felt like I was eating guac from a lovely restaurant. So delicious! And perfect pairing with a marg.