smoked trout blueberry chutney recipe
photograph by Mary Cowx

This dish by Asheville’s Chris Bugher won second place in the Local Flavor Recipe Contest: Blueberries, presented by Lowes Foods.

Yield: 4 servings.

1 pound smoked trout, 4-ounce portions

For the pickled onions:
1 red onion, thinly sliced
2 ounces red wine vinegar
1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 cup hot water

For the blueberry chutney:
8 ounces fresh blueberries
½ cup water
1 tablespoon balsamic vinegar
½ teaspoon ground coriander
¼ teaspoon ground star anise
¼ teaspoon ground cloves
1 tablespoon dark molasses

Combine onions, vinegar, sugar, and salt with 1/4 cup hot water in a bowl. Let pickle for at least 30 minutes, or preferably overnight.

For the chutney, combine all of the ingredients in a small saucepan and cook over medium heat until the mixture thickens.

Serve chutney over warm trout, and top with pickled onions.

About Lowes Foods






Lowes Foods supports local businesses because it is one. As the truly homegrown, Carolinas-based grocery store since 1954, Lowes Foods proudly brings community to the table by providing guests the freshest local products from farms and businesses in the South. Today Lowes Foods operates over 100 full-service supermarkets and employs nearly 9,000 people, but remains as committed as ever to one thing: bringing together the very best of everything local. To learn more, visit or follow Lowes Foods on Facebook or Twitter.

To see the results of the Local Flavor: Beer recipe contest, click here.

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