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-   -   Smoked Trout Dip (https://discussions.texasbowhunter.com/forums/showthread.php?t=805856)

Geezy Rider 04-06-2021 09:31 AM

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.

Leemo 04-06-2021 05:00 PM

Sounds good

Hunter X 04-06-2021 09:00 PM

I love trout dip.

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

Geezy Rider 04-07-2021 08:27 PM

Quote:

Originally Posted by Hunter X (Post 15558374)
I love trout dip.

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

Sounds good, I’ll try that next.

ThisLadyHunts 04-07-2021 08:57 PM

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

Boynextdoor 04-11-2021 11:14 PM

Sound good, but where is the pics?

Geezy Rider 04-12-2021 12:19 PM

Quote:

Originally Posted by Boynextdoor (Post 15565608)
Sound good, but where is the pics?

Lol! I was so busy making and eating I totally forgot. Next time.

arrowsmack324 04-12-2021 01:24 PM

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

Capt Glenn 04-12-2021 01:52 PM

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.

BucknBass 04-19-2021 10:15 PM

Sounds good

AIDAN BOURASSA 05-10-2021 11:00 AM

Sounds great


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ultrastealth 05-10-2021 11:56 AM

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

camoclad 05-10-2021 12:41 PM

Bingo

Solocam9 08-06-2021 02:31 PM

Dang this sounds delicious

kryptonitecj8 09-15-2021 12:13 PM

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


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