Steps

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

2. 2

   Cut the smoked trout fillets into bite-sized pieces, about 1 to 1.5 inches each. Pat dry gently with paper towels.

3. 3

   Prepare three shallow dishes: one with flour mixed with salt and pepper, one with the beaten egg, and one with panko breadcrumbs.

4. 4

   Dredge each trout piece first in the flour, shaking off excess, then dip into the beaten egg, and finally coat evenly with panko breadcrumbs.

5. 5

   Place the coated trout bites on the prepared baking sheet. Drizzle or brush them lightly with olive oil to promote crispiness.

6. 6

   Bake in the preheated oven for 12-15 minutes, turning halfway, until golden brown and crispy on the outside.

7. 7

   While the trout bites bake, prepare the za'atar yogurt dip by mixing Greek yogurt, za'atar spice blend, lemon juice, and chopped parsley in a bowl. Stir well and season to taste if needed.

8. 8

   Serve the crispy smoked trout bites warm alongside the za'atar yogurt dip for dipping.

Tips from the chef

• Ensure the trout pieces are patted dry before dredging to help the coating adhere better.

• Using smoked trout as the core protein offers a flavorful twist compared to more common proteins in snacks and fits kosher dietary needs.

• Drizzling olive oil rather than deep frying keeps the snack lighter yet crispy.

• Za'atar adds an authentic Middle Eastern herbaceous note that complements the smoky fish.

• For extra crispiness, use fresh panko breadcrumbs rather than pre-seasoned varieties.