Steamed Trout en Papillote being topped with a Smak Dab tartar sauce on a white plate

Steamed Trout en Papillote with Maple Mustard and Tartar Sauce


Steamed Trout

  • 2 fillets of trout
  • 1/4 cup dry white wine
  • 1 tbsp butter
  • 1 lemon
  • 1/2 cup Smak Dab Canadian Maple Mustard
  • Olive oil 
  • Salt and pepper to taste

Tartar Sauce

  • 1 shallot, finely chopped
  • 1 clove of garlic, finely grated
  • 1 cup homemade mayo (see recipe) 
  • 2 tbsp capers, coarsely chopped
  • 3 tbsp pickles, finely chopped
  • 1 tbsp chives or green onion, finely chopped
  • 1 tbsp parsley, finely chopped
  • 1 tbsp lemon juice
  • 2 tsp Smak Dab Mustard (any flavour will do!)
  • Sea salt and pepper to taste

Combine all ingredients in a bowl and mix together. Season with salt and pepper to taste. 


  1. Rip off two squares of parchment paper, about 12” x 12”. In the middle of each square, place the trout fillet. Season with salt and pepper, and zest about 2 tsp of the lemon zest over each fillet. Squeeze the juice of half the lemon over each fillet and drizzle with olive oil. On each fillet, pour 2 tbsp of white wine, spoon over 1/4 cup of SMAK DAB Canadian Maple Mustard, and divide the 1 tbsp of butter. Finally, fold paper over the fish so the edges meet, double fold the edges, and pinch to seal the packets. Do the same to the ends. 
  2. Put the packages on a baking sheet, and place in a 400F oven for 15-20 minutes, until the fish is tender and flaky. Serve with tartar sauce and oven chips.