Smoked Steelhead Trout Crostini with Sweet Beet Horseradish Mustard Glaze

This dish has a great balance of smokiness, acidity, tanginess, and overall savoriness that is truly addicting.


  • Steelhead filets, pin bones removed  ·  1 pound 
  • Brown Sugar  ·  1/4 cup 
  • Diamond Crystal Kosher Salt  ·  3 tablespoons 
  • Herbies Crusting Mix  ·  2 tablespoons 
  • Apple Wood Chips  ·  1 cup 
  • Sweet Beet Horseradish Mustard, divided  ·  1 cup 
  • 1/2 cup mayo  ·   
  • Crostini, for serving  ·   
  • Microgreens, for garnish  ·   


Sprinkle Steelhead filets with the salt and brown sugar and set aside in the refrigerator for 2 hours. Remove from refrigerator, pat dry and sprinkle with the crusting mix.

Preheat grill to medium high heat. In a disposable foil pan, add the (unsoaked!) apple chips and place a metal rack over them. Coat the rack generously with cooking spray and place the filets on the rack. Generously coat them with 1/2 of the Sweet Beet Mustard, then loosely tent with foil. Place pan on grill and cover. Let smoke 10- 15 minutes depending on the the thickness of the filets. The internal temperature should be 135 degrees at the thickest part of the filet.

Mix the 1/2 cup of mayo with the remaining 1/2 cup of Sweet Beet Mustard. Spread mayo mustard mix on the crostini.

Flake the filet into large pieces and place on the crostini. Top with the microgreens.

Allure Meritage

Allure Meritage

Allure Meritage is a soft, complex Bordeaux style wine designed to enhance soft, complex foods.