Sabtu, 28 November 2015

Smoked Trout Spread

Someone at my house came home from a guy's weekend with 20 trout not that long ago.
Yep, 20.
He caught 3-4 himself, but many of the other guys caught them but didn't want them.
So, that guy knew what to do.  Bring them home to me.
I love trout, but it IS hard to eat 20 of them.
So, we lightly smoked a bunch of them after a very short brining, and then threw them on the smoker.  We happily ate one each while it was hot and fresh and chilled the rest.
I knew that they were perfect for smoked fish to serve cold, chowder or a trout spread.  

We served this on Thanksgiving and the kids nummied this right up and said how much they wished there was more.

My advice?  When you, or your significant other goes fishing, bring the trout home.  Brine it. Smoke it. Make some Trout spread, some smoked trout chowder and enjoy it!

Makes about 1 1/2 cups

1 boneless smoked trout, (about 8 ounces), reserve about 1/3 cup in chunks
1/2 cup cream cheese, softened
1/4 cup sour cream
1/4 cup onion, minced
1 Tbsp prepared horseradish
Tbsp minced green onions
1 Tbsp Dijon mustard
1-2 Tbsp capers
1/2 lemon, juiced

Serve with toasts, crackers, or celery.
Reserve a little of the fish and green onions for a garnish (as pictured).

Discard the head, and skin and flake the trout fillets, picking out any bones if you see any. Puree the cream cheese, sour cream, onion, mustard, capers, lemon juice and horseradish in a mini food processor. Add the fish and pulse to a make a semi- smooth dip. Transfer to a bowl. Refrigerate about 1 hour. It will not be totally firm, but nice and spreadable.

Note: 8 oz of smoked trout took about 3 small trout.

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