Looking for a new way to enjoy your smoked catch? This Smoked Fish Rangoon recipe takes the familiar Chinese-American appetizer and gives it a bold, flavorful upgrade. Instead of the usual imitation crab, this version stars smoky, flaky trout—offering a richer, more complex taste that elevates the dish from takeout staple to gourmet delight.
Why Smoked Trout Works
Smoked trout brings a depth of flavor that imitation crab simply can’t match. Paired with tangy cream cheese, bright lemon zest, and green onion, the result is a creamy, savory filling that pairs beautifully with the crispy crunch of golden-fried wonton wrappers. The smoked fish also adds a hint of saltiness and a texture that holds up well inside the puff.
This recipe works just as well with other types of smoked fish, so if trout isn’t available, try smoked salmon or whitefish for a delicious variation.
Ingredients
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5 oz. smoked trout (skinless and boneless)
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8 oz. cream cheese (softened)
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Finely grated zest of 1 lemon
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1 tsp. lemon juice (or to taste)
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2 green onions (chopped)
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¼ tsp. garlic powder
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Freshly cracked pepper (to taste)
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1 package wonton wrappers (thawed)
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Frying oil
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Sweet chili sauce (for dipping)
How to Make It
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Make the Filling
In a mixing bowl, combine the softened cream cheese, lemon zest, lemon juice, chopped green onions, garlic powder, and cracked pepper. Flake the smoked trout into small pieces and gently fold into the mixture until well blended. -
Assemble the Rangoons
Keep your wonton wrappers moist by covering them with plastic wrap or a damp towel as you work. Place about a tablespoon of filling into the center of each wrapper. Moisten the edges with water, fold, and seal—pressing out any air pockets. Cover assembled puffs to prevent them from drying out. -
Fry or Bake
Heat your frying oil to 350°F. Fry the puffs until golden and crisp. For a lighter option, brush each puff with vegetable oil and bake or air fry at 370°F for 10 to 15 minutes. Be sure to watch closely—oven performance varies, and they can go from golden to burnt quickly. -
Serve
Serve immediately with a side of sweet chili sauce for dipping. The combination of smoky, creamy filling and crisp exterior is sure to be a hit at any gathering.
Tips & Tricks
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Make Ahead: The filling can be prepared up to one day in advance and stored in the fridge.
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Alternate Cooking Methods: While frying delivers the crispiest result, baking or air frying can work well if you’re looking for a healthier alternative. Just note the texture may be slightly less puffy.
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Perfect Pairing: These make a great appetizer for fish-themed dinners, seafood platters, or even backyard gatherings.
Ready to impress your guests or just treat yourself to a flavor-packed snack? Try this Smoked Fish Rangoon recipe and turn your fresh or store-bought smoked fish into something unforgettable. Don’t forget to snap a photo and share your creations—great food is even better when it’s shared!
Image/Source: MeatEater
