Smoked Trout Waffles with Dilled Cucumber Slaw

Recipe created by 2017 Glorious Bites Semi-Finalist: Ariene Eribach of Illinois

Congratulations to Ariene, one of our four Glorious Bites semi-finalists in Minneapolis.


  • 1 whole of small cucumber peeled
  • 2 tbsp of sugar
  • 2 tbsp of rice vinegar
  • 1 tbsp of grated white onion
  • 2 tbsp of cold water
  • 2 tbsp of fresh dill – divided
  • 12 dill sprigs fresh dill for garnish
  • 6 oz of cream cheese from an 8 ounce package of cream cheese
  • 4 tsp of Meyer lemon juice
  • 3 whole of radishes, cut into chunks
  • 1 whole of large shallot cut into chunks
  • 2 tbsp of chopped granny smith apple – unpeeled
  • 8 oz of package smoked trout
  • 6 whole of hash brown patties from a package of frozen hash brown patties, thawed


  1. Shred cucumber using a spiralizer. Cut spirals into bite size pieces and place in a small bowl. In a second small bowl, blend sugar with vinegar, water and onion. Pour over cucumber. Toss to combine. Chop 1/2 tablespoon of the dill. Toss with cucumber mixture. Refrigerate covered.
  2. Place cream cheese, lemon juice, radishes, shallot, granny smith apple and remaining 1 1/2 tablespoons of dill into food processor. Pulse until ingredients are well combined.
  3. Flake trout. Place 1/2 contents of trout package into food processor. Pulse until trout is well combined into cream cheese mixture.
  4. Put waffle iron on highest setting. Spray with non-stick cooking spray. Depending on size of waffle iron, place 3 to 6 hash brown patties onto waffle iron depending on size. Close tightly. Bake for 5 minutes or until waffles are crisp. Remove from waffle iron. Pat any excess grease with paper towels. Cut each waffle in half and trim into squares. Discard excess.
  5. Spread each waffle evenly with cream cheese mixture. Top each evenly with remaining flaked trout. Garnish with dill sprig. Place each waffle on a small serving plate. Using a slotted spoon, place cucumber slaw evenly onto each serving plate.


Makes 12 servings

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