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 Trout – recipe 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)
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.