Hot Smoked Trout Recipe | Muurikka Electric Smoker


Smoked Trout Tostada Recipe

in the Muurikka Electric Smoker

Recipe by Peter Kuruvita 

Electric Smoker Muurikka | Peter Kuruvita



  • 2 rainbow trout, cleaned
  • 2 cups smoking chips
  • 20 tostadas or lightly salted tortilla chips
  • ½ cup of julienned spring onion
  • ½ cup of julienned firm mango
  • ½ cup of thinly sliced sweet eshallot
  • 6 small red chillies, seeds removed
    and julienned
  • 6 small green chillies, seeds removed
    and julienned
  • ½ cup julienned red radish

Salsa Pepian

  • 100g tomato
  • 500g tomatillo or green tomato
  • 100g white onion
  • 60g hulled pumpkin seed
  • 60g sesame seeds
  • 3 whole allspice
  • 2 pequin chillies
  • salt to taste


  • Smoke the trout in the Muurikka Electric Smoker for 25-30 minutes without removing the lid. Remove when cooked and let cool.
  • When cooled remove skin from trout, then gently remove the flesh in large pieces and put aside.
  • To make the salsa pepian, place tomato, tomatillo and onion in a small pot, cover with water, bring to the boil, then reduce to a simmer until all ingredients have softened before blending.
  • Toast the pumpkin seeds in a frying pan over medium heat, stirring frequently until golden and puffed up. Add to blender ingredients.
  • In the same pan, toast the sesame seeds. When nearly golden, add allspice and pequin chilli.
  • Add to blender, then add salt and blend for two minutes until very smooth.
  • Line up the tostadas on a tray and top each piece with a smear of salsa pepian. Place a small portion of smoked trout on tostadas, then garnish with the julienned vegetables
  • Garnish with fresh dill and serve immediately.

  Recipe prepared by Chef Peter Kuruvita for Muurikka Electric Smokers.

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