Besides being amazing on the barbeque, Brock and his smoker also get along very well.  Smoked trout is one of my favorites, so when I saw this dip in Carla Hall’s book, ‘Cooking with Love’, we had to make it happen – enjoy!

Smoked Trout Dip

1/2 lb. smoked trout, skin and bones removed, flaked and broken up

1/2 c. finely diced onion, boiled for 1 minute and drained, or put in a sieve and rinsed thoroughly with boiling water and drained

1 c. sour cream

3/4 c. mayonnaise

2 T. capers, rinsed, drained and chopped

1 T. chopped fresh dill

1 t. EACH lemon zest AND lemon juice

1 t. Tabasco sauce (less if you prefer)

1/4 t. EACH salt AND freshly ground pepper

If your trout and onion are already prepared, then combine everything into a medium bowl and mix well.  Try to make this at least a couple of hours ahead so that it has time to chill, but making it the day before so that it sits overnight is best.  Serve on baguette or crackers – I also think it would make a great vegetable dip!

Brock’s Smoked Troutrecipe from ‘somewhere on the internet’

5 lbs. rainbow trout fillets – deboned, skin on, size appropriate for your smoker

Brine solution (42% brine solution/11% salt by weight) is as follows:

190 g kosher salt. (approx. 1 cup)
Brown sugar (approx. 1 cup)
Bay leaves
Paprika (optional)
Black peppercorns
1.5 L of water

Combine the brine ingredients and stir until dissolved (you may need to heat it all up in a large saucepan to dissolve everything – and then bring back to room temperature).  Brine the trout in the fridge by putting fillets and brine in a large Ziploc (place in a glass pan in case of leakage) – for 2 to 3 hours.  Once brined, rinse the fish well, pat it dry with paper towels and discard the brine.  Lay the trout on (baking) racks at room temperature for about 1 hour (or overnight in fridge) until pellicle (like a salty skin) has formed.

Prepare smoker with Alder, Hickory, or fruit wood and smoke trout at 160 for one hour and increase heat to 220 for approximately 30-45 minutes.

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