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Smoked Trout Dip

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    Smoked Trout Dip

    This works well with smoked salmon also.

    Smoked Trout Dip

    Ingredients
    1 boneless smoked trout, (about 8 ounces)
    1/2 cup cream cheese, softened
    1/2 cup sour cream
    1 tablespoon prepared horseradish
    1 tablespoon finely minced red onion
    1 tablespoon minced chives
    1/2 lemon, juiced

    Directions
    * Discard the head, and skin and flake the trout fillets. Puree the cream cheese, sour cream, and horseradish in a mini food processor. Add the fish and pulse to a make a smooth dip. Transfer to a bowl and stir in the onion and chives, and the lemon juice, to taste. Refrigerate until firm, about 1 hour.

    #2
    Sounds good

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      #3
      I love trout dip.

      I also like to make it with cilantro, lime (instead of lemon), green onion and fresh minced JalapeƱo. Also....really tasty!

      Comment


        #4
        Originally posted by Hunter X View Post
        I love trout dip.

        I also like to make it with cilantro, lime (instead of lemon), green onion and fresh minced JalapeƱo. Also....really tasty!
        Sounds good, Iā€™ll try that next.

        Comment


          #5
          This sounds great! Gonna give it a try this weekend.

          Comment


            #6
            Originally posted by Boynextdoor
            Sound good, but where is the pics?
            Lol! I was so busy making and eating I totally forgot. Next time.

            Comment


              #7
              Love that stuff we make it every year after we get into those stocker rainbows!

              Comment


                #8
                I do the same thing with redfish. I take skinless fillets and cure them first. Basically 2 parts brown sugar, 1 part kosher salt. I also add some dill, red pepper and garlic. Mix well and coat the fillets heavily. Put them in a plastic lidded container in the fridge. Turn every 12 hours or so and I usually leave them curing for 2 days. Then I rinse really well in cold water and put on wire racks in the fridge to dry and for them to form a pellicle. Then put them on the smoker and smoke them. When done take those fillets and flake them up, break them up and make a dip as described above. The cured smoked fish freezes well so I usually do 6 or 8 fillets at a time and have enough for a number of batches of dip.

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                  #9
                  Sounds good

                  Comment


                    #10
                    Sounds great


                    Sent from my iPhone using Tapatalk

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                      #11
                      Mullet works good for this too. Really any kind of oily smoked fish.

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                        #12
                        Bingo

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                          #13
                          Dang this sounds delicious

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                            #14
                            I will have to try this out. It sounds delicious.

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