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An easy and cost-effective recipe for creating your own smoked trout at home, perfect for appetizers, salads, or topping on toast.

Homemade Smoked Trout

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A quick and easy spread enriched with creamy cheese and aromatic chives, inspired by the pristine lakes of Patagonia. Perfect for elegant appetizers or sophisticated snacks.

Smoked Trout Pâté

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A gourmet appetizer featuring smoked trout fillets rolled with a cream cheese and bacon filling, as well as an avocado mash for a fresh twist.

Smoked Trout Rolls

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A refreshing appetizer that combines seasoned avocado and smoky trout in a layered presentation, perfect for gatherings.

Smoked Trout and Avocado Tartare

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Explore the authentic flavors of Latin America with this smoked and baked whole trout recipe. Infused with aromatic herbs and a hint of beer, this dish is served with boiled potatoes and a fresh salad.

Smoked and Baked Whole Trout

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Experience a taste of Spain with these delightful Potato and Smoked Trout Montaditos—perfect as an appetizer or tapas for your next gathering. These bite-sized treats feature tender boiled potatoes, creamy homemade mayonnaise, flavorful smoked trout, delicate quail eggs, and vibrant trout roe, all garnished with fresh chives.

Potato and Smoked Trout Montaditos

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Elegant and delightful trio of smoked salmon canapés perfect for holiday gatherings or special occasions.

Smoked Salmon Canapés

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Indulge in the luxurious flavors of homemade smoked salmon with this step-by-step recipe. Perfect as an appetizer, in salads, or as a main course, this delicacy is cured in a salt and sugar mixture and then cold-smoked for unmatched flavor.

Homemade Smoked Salmon

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The Andean lake district (especially around Bariloche) is known for ahumados—smoked products sold in markets and served as starters, sandwiches, and boards. Smoked trout and salmon are central, but the tradition commonly extends to smoked cheeses and even game meats, creating a whole “deli-style” Patagonian food identity.

Smoked trout, salmon, cheeses, and deli culture

The Andean lake district (especially around Bariloche) is known for ahumados—smoked products sold in markets and served as starters, sandwiches, and boards. Smoked trout and salmon are central, but the tradition commonly extends to smoked cheeses and even game meats, creating a whole “deli-style” Patagonian food identity.