Smoked Trout Rangoons

If smoked trout is your thing, you must try this easy rangoon recipe

If you have some smoked trout, you must try my best trout recipe.


  • 8 oz cream cheese (room temperature)
  • 6 green onions, finely chopped (use 3 inches of the green stem)
  • 1/2 cup smoked trout, boned (skin removed and flaked)
  • 2 tsp minced garlic
  • 30 Wonton wrappers (keep them covered with a damp paper towel)
  • Canola oil for frying


In a medium mixing bowl, beat the room temperature cream cheese until smooth. Add the minced green onion, garlic, and smoked trout. Blend until smooth.

Place 1-1/2 teaspoons of the cream cheese smoked trout filling in the center of a wonton wrapper. Moisten the edges of the wrapper with water and fold the opposite corners of the wrapper over the filling. Press the edges to seal the wrapper. Make a batch of 8 to 10 rangoons and then cook each batch.

In an electric skillet heat 1 inch of oil to 375 degrees. Fry the batches of rangoons for 1 to 2 minutes till golden brown, carefully turn each Rangoon once. Drain golden brown rangoons on paper towels. Keep warm in a warming oven. Serve with sweet and sour sauce.

For more fresh trout recipes, please visit

Recommended Videos

Brewster's 320-Plus Mega Giant: Buck of the Century?

North American Whitetail editor Gordon Whittington and Luke Brewster talk about the scoring process involved with his 320 5/8-inch pending world record non-typical buck from Illinois.

SHOT Show 2019: Browning T-Bolt Rimfire

Game & Fish Editor-in-Chief John Geiger highlights the Browning T-Bolt Rimfire at SHOT Show 2019 in Las Vegas.

Magazine Cover

GET THE MAGAZINE Subscribe & Save

Temporary Price Reduction


Give a Gift   |   Subscriber Services


GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Game & Fish stories delivered right to your inbox every week.