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Old 04-06-2021, 09:31 AM   #1
Geezy Rider
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Default 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.
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Old 04-06-2021, 05:00 PM   #2
Leemo
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Sounds good
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Old 04-06-2021, 09:00 PM   #3
Hunter X
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Smile

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!
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Old 04-07-2021, 08:27 PM   #4
Geezy Rider
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Quote:
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 Jalapeño. Also....really tasty!
Sounds good, I’ll try that next.
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Old 04-07-2021, 08:57 PM   #5
ThisLadyHunts
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This sounds great! Gonna give it a try this weekend.
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Old 04-11-2021, 11:14 PM   #6
Boynextdoor
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Sound good, but where is the pics?
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Old 04-12-2021, 12:19 PM   #7
Geezy Rider
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Quote:
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Sound good, but where is the pics?
Lol! I was so busy making and eating I totally forgot. Next time.
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Old 04-12-2021, 01:24 PM   #8
arrowsmack324
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Love that stuff we make it every year after we get into those stocker rainbows!
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Old 04-12-2021, 01:52 PM   #9
Capt Glenn
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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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Old 04-19-2021, 10:15 PM   #10
Criminalneg
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Sounds good
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