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.

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

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