An Easy Trout Recipe You Can Make While Camping | Eater

"At Sparrow + Wolf in Las Vegas, I learned from chef-owner Brian Howard that he treats live-fire cooking as something primal—it forces you to slow down, be present, and rewards you with an unbeatable wood-smoke flavor. Howard, who grew up in Michigan and carries a love of camping into his cooking, developed a campfire trout rillette because it’s simple, impactful, and easy to pack (you can substitute salmon or any fatty fish). He stresses sourcing the freshest fish and keeping it cold, and using high-quality ingredients like grass-fed butter and good sea salt; he also admits the hardest part is building the fire, though the dish itself takes only about 15–20 minutes with most prep done beforehand. The recipe highlights charred shallot, preserved lemon, Dijon, creme frache, and fresh dill, and he recommends serving the rillette on grilled rustic sourdough with flaky sea salt and torn herbs, plus foil-wrapped sweet potatoes cooked in the coals as a custardy side—offering a nostalgic, campfire-forward experience that goes beyond “a hot dog on a stick.”" - Kat Thompson