Our friends at Unicoi Preserves put together this easy recipe for the Ingles Table. It's perfect for Holiday entertaining when folks drop by or a light dinner. Ingredients: 1 loaf Annie’s Bakery Challah Bread 1 package Sunburst Trout hickory smoked rainbow trout 4 oz. jar Unicoi Preserves Apple Cider Pepper Spread (in the Ingles deli or online through the link above) 8 oz. container mascarpone cheese, room temperature 1 stick Laura Lynn unsalted butter, melted Arugula or othe

White Grape & Cucumber Gazpacho with Hickory Smoked Trout A light and delicate gazpacho, perfect as an appetizer course contrasted with the Sunburst Hickory Smoked Trout. This recipe is dairy free made with freshly made cashew cream, real dairy cream could be substituted. As seen on the Charlotte Today Show. Watch it here. Active Time: 30 mins Total Time: 4 hours Servings: 4 Ingredients: 1 ½ cups raw Cashew Nuts 2 cups White Grapes washed and frozen 1 l

Grilled Sunburst Trout It's almost time for Memorial Day, the unofficial start to summer! While we love hamburgers, it's nice to have a lighter alternative for those fun family cookouts. Trout is perfect on the grill, and this recipe will take the fear our of cooking it. Ingredients: 4 Sunburst Trout Fillets Salt Pepper See, super easy. Turn on your grill and heat to medium high heat. Once it's hot, make sure it's cleaned of any cookouts past. While the grill is heating up se

I LOVE tacos, it may be my favorite night of the week. With Cinco de Mayo and summer fast approaching here is a tasty, and healthy, trout taco. Side note. With the lime cilantro tacos, you can either go to all this trouble, or just buy our pre-marinated lime cilantro trout. Lime Cilantro Trout Taco Ingredients: 2 lbs Sunburst Trout fillets 1 cup cilantro 1 lime 1/4 cup olive oil 4 cloves of garlic 1 jalapeño (for un-spicy remove the seeds) 1 teaspoon kosher salt (or more to t

It's the time of year when the basketball fanatics mysteriously fall ill, or have to have meetings at the local bar. But we all know what we are doing, watching basketball! Here are a few tasty, and easy, recipes to help with game day prep. Because watching sports is better with friends and good food. Trout on a Boat It's really just our amazingly delicious hickory smoked trout dip on celery. This finger food is maybe the simplest of all the recipes on the list. Ingredients:

It's our 70th Anniversary and heart health month! Since it's also cold outside I decided I wanted to create a dish that was healthy and easy to make inside. Usually on the grill is my favorite way to eat trout, but after making this meal I think I have a new favorite. The trout was perfectly cooked and had the most amazing flavor. Right now we have really small fillets, so you make need to adjust cooking times based on size. My instant pot is how I make pretty much every dinn

I guess we really like trout tacos at Sunburst! This time we will be using fillets to make a nice light summer taco. Pair it with a growler from our Sunburst Market or your favorite summer wine. Serving Size: 6 appetizer sized tacos Ingredients: 1 lb Fresh Sunburst Trout Fillets 2 tbs Mesa Rosa Chipotle southwestern smoky blend seasoning (you can find it at the Sunburst Market) 1 jar Stonewall Kitchen Truffle Aioli 1 bag broccoli cabbage slaw or use the slaw recipe from our

As found on The Scoop by: Amy Bailey Ingredients 1/2 cup flour 1/2 corn meal 1 tsp salt 1 tsp pepper 1 tsp garlic powder 1/2 tsp cayenne pepper 4 trout fillets 1 Tbsp olive oil Lemon slices Directions: Combine first 6 ingredients in a bowl and mix. Take each fillet and dust both sides in flour mixture. Heat olive oil in fry pan. When heat is sizzling, turn down to medium high. Cook each fillet about 5-7 minutes skin side up, then flip and cook for 2-3 more minutes. Add more o

This recipe is perfect for Summer entertaining or anytime of the year. Ingredients: 1 Large Cucumber ¼ tsp Salt 2 tbsp Sour Cream or Crème Fraiche 1 Lemon 1 Jar (2oz) of Sunburst Trout Farms® Original Caviar Peel the cucumber and slice in half length-wise. Gently scrape out the seeds, then julienne the cucumber. Salt the cucumber lightly, place in a colander, and allow to drain overnight in the refrigerator. Mix cucumber and sour cream together, mix in lemon juice to taste. G