Smoked Trout Spread

My Friend Daniel's family goes to the Sierras to catch trout every year. They always seem to catch their limit and have plenty of trout to eat throughout the year. Daniel gave me 8 trout and I thought it would be a great idea to smoke it and make a couple of dishes with smoked trout.

I seasoned the trout with pecan smoked salt, sugar, black pepper, and togarashi pepper, rubbed the seasoning both inside and outside.

Set up the smoker to 225 degrees and soaked a combination of apple wood, cherry wood, and pecan wood chips.

Smoked the trout for 2 hours refilling the wood chips as necessary.

Here's the finished smoked trout. The skin was a bit tough so we didn't save it. We could have pan fried it crispy and made trout skin chips but I wasn't in the mood to heat up a pan full of oil to cook them.

We deboned and shredded the trout, careful to remove any small pin bones that are so common in trout.

Add the smoked trout to 8 ounces of light whipped cream cheese

Add finely chopped fresh chives and baby dill to the smoked trout and cream cheese mixture. I also added some Yuzu Koshu, spicy citron paste and freshly ground black pepper.

Process the mixture until smooth. Then put it into a container and let it rest in the refrigerator to let the flavors come together.

serve with crackers, toast, or use as a pasta sauce for both hot or cold pasta dishes

www.thriveandime.com www.AsianFuzen.com


Created with images by monika1607 - "fish sea trout salmo trutta" • ArmbrustAnna - "vegetables chives still life" • suetot - "dill spice plant"

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