Smoked Trout and Grilled Pita from Pennsylvania

Introduction

This Pennsylvania-inspired Smoked Trout and Grilled Pita is a buttery, herb-filled delight, grilled to perfection on the Arteflame for a flavor-packed backyard favorite. The combination of tender, locally smoked trout paired with creamy herbed cheese and warm, fire-grilled pita makes for a simple yet stunning dish. Using only the Arteflame grill with its distinct temperature zones and searing capability, you’ll bring restaurant-quality flavors right into your own backyard without the need for pots, pans, or even an oven.

Ingredients

• 2 smoked trout fillets (around 6 oz each)
• 4 pita breads, halved
• 8 oz cream cheese, softened
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh chives, chopped
• 1 tbsp fresh parsley, finely chopped
• 1 garlic clove, minced
• Zest of 1 lemon
• 1 tbsp lemon juice
• 2 tbsp unsalted butter
• Salt and freshly cracked pepper to taste

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins in the center of your Arteflame grill.
2. Pour a bit of vegetable oil over them to soak.
3. Stack firewood loosely on top of the oiled napkins.
4. Light the paper. Allow the fire to establish and burn down slightly — after about 20 minutes, your grill will be hot and ready.

Step 2: Prepare the Herbed Cream Cheese Spread

1. In a bowl, combine cream cheese, dill, chives, parsley, minced garlic, lemon zest, lemon juice, salt, and pepper.
2. Mix until smooth and refrigerate till ready to serve.

Step 3: Grill the Pita Bread

1. Spread some butter on both sides of each pita half.
2. Place the pita on the Arteflame griddle close to the center for a golden, crisp exterior. Grill for about 1-2 minutes per side until warm and lightly browned.

Step 4: Warm the Smoked Trout

1. Brush the griddle with a small amount of butter near the center cooking zone.
2. Place the smoked trout fillets on the hot griddle surface (not the center grill grate) to warm through gently for 3–5 minutes. Rotate halfway through for even heating.
3. Do not overheat the trout — only warm enough for serving while preserving its silky texture.

Step 5: Assemble and Serve

1. Spread a generous amount of herbed cream cheese on the grilled pita halves.
2. Flake the warmed smoked trout over top.
3. Garnish with an extra sprinkle of herbs, a squeeze of lemon, and a crack of black pepper if desired.

Tips

• Add butter instead of oil on the griddle for deeper flavor.
• Use the hotter zones near the center for quick searing pita, and outer zones for warming trout.
• Keep the trout’s delicate flavor by not overcooking — just warm it through on the flat top.
• Use a thermometer to ensure any add-ons (like meats or eggs) reach safe internal temperatures.
• Let the trout rest for a minute off the grill before flaking onto pita.

Variations

1. Spicy Trout & Jalapeño Pita: Add finely diced fresh jalapeños to the herbed cream cheese spread for a punch of heat.
2. Smoked Trout Caesar Style: Spread romaine tossed with Caesar dressing on the pita before layering the trout.
3. Caper & Red Onion Delight: Add sliced red onion and capers on top of the trout for a briny, tangy boost.
4. Mediterranean Twist: Add sliced Kalamata olives, crumbled feta, and sundried tomatoes for bold flavors.
5. Trout & Egg Breakfast Flat: Top each pita with a sunny-side-up egg cooked on the griddle for a hearty brunch version.

Conclusion

Using the Arteflame grill’s broad, multi-temp surface allows you to craft gourmet-level meals like this Pennsylvania-style Smoked Trout and Grilled Pita completely outdoors — no mess, no fuss, just pure flavor. The buttery herbed cream cheese meets the smoky richness of trout beautifully, making this a stress-free but crowd-pleasing favorite.

Best pairings

• Crisp Sauvignon Blanc or a local Pennsylvania Riesling
• Chilled cucumber salad with dill and lemon
• Pickled vegetables or sweet gherkins
• Grilled asparagus with a dash of lemon-butter
• Charred lemon wedges for table-side squeezing