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–+ servings

Smoked Trout Guacamole

5 | 3 reviews
This smoked trout guacamole is the best guacamole I've ever eaten, no lie! It's smoky but not fishy, acidic from the lime, bright from the zesty peppers and red onion and filled with the perfect amound of heat from my favorite ingredient, adobo sauce.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings

Equipment

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 

  1. 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.
  2. Place these in a bowl and cover to let the heat steam off the skin.
  3. 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.
  4. 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.
  5. Serve however you would your favorite guac!