Smoked Trout with Ancho Chili Mayonnaise

Serve with Schramsberg Crémant
Serves 6 to 8


  • 1 smoked trout, about 1/2 pound
  • 8 to 10 ancho chilies
  • 1 cup mayonnaise


  • Put chilies in a bowl, cover with warm water and soak overnight. The next day, remove seeds and puree in food processor. Rub through a sieve and reserve.
  • Add chili puree to 1 cup good mayonnaise (preferably homemade) and allow the flavors to blend for at least a day.
  • Spread mayonnaise on thinly sliced, toasted baguette. Top with “chevron” of smoked trout.
  • Optional: Garnish with fresh herbs.


Submitted by Jamie Davies

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