This smoked fish dip is one of my favorite appetizers to make. You will need to smoke the trout for about three hours to get that great smoke flavor into it. Blend it with the remaining ingredients and you'll have a great dip.
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: Makes about 2 1/2 cups
Ingredients:
- 1 pound smoked trout fillets
- 1/2 cup sliced celery
- 1/3 cup sliced green onions
- 1/3 cup ricotta cheese
- 1/4 cup cream cheese
- 1 tablespoon margarine or butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
Preparation:
Combine smoked trout (broken into small pieces) with other ingredients in a food processor and blend until smooth. Serve chilled with crackers.
Baked Trout:
This is so ridiculously easy that it doesn't even really need a recipe. Rainbow trout is baked whole in the oven. It is flavored primarily with dill weed and lemon. Once done, the fish releases easily from the bones. Do present the fish whole at the table before you separate it into serving pieces. It just looks so cool right out of the oven. Best yet, it is virtually fat-free. Other varieties of fish are easily substituted.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings
Ingredients:
- 2 whole rainbow trout, about 1 pound each
- 2 lemons, divided use
- Kosher salt
- Lemon pepper
- Garlic powder
- Onion powder
- 1 ounce fresh dill sprigs
- vegetable oil spray
- Paprika
- 1/2 cup White Wine
Preparation:
Preheat oven to 475 F. Line a shallow baking pan with foil. Insert a flat baking rack into the pan.
Rinse the fish under cold water and pat dry. Slice one of the lemons into rounds as thin as you can with a sharp knife.
Lightly sprinkle the cavities of the fish with salt, lemon pepper, garlic powder, and onion powder. Stuff 2 to 3 sprigs of the dill into the cavities of the trout and follow with half of the lemon slices.
Spray the entire skin of the fish with the vegetable oil. Place on rack in the prepared pan. Spread dill sprigs over the skin and top with remaining lemon slices. Sprinkle lightly with paprika. Pour wine down the side of the pan to coat the bottom under the rack. Bake for 25 to 30 minutes.
Yield: 4 servings
Trout Smoking Brine:
1/2 Gallon of water
1/2 cup sugar
1/2 cup brown sugar
1/2 cup salt
2 Tablespoons Garlic powder
2 Tablespoons chili powder
3 Tablespoons lemon juice
10-12 trout
Preparation:
Soak over night in brine in a glass pan, pat dry and lay out on smoker racks for about an hour.
Preheat and get the smoke going good in the smoker, smoke until desired firmness.
Total time: Approx 14hrs. (if smoking for 4 hours, or 2 pans of chips)
Rinse the fish under cold water and pat dry. Slice one of the lemons into rounds as thin as you can with a sharp knife.
Lightly sprinkle the cavities of the fish with salt, lemon pepper, garlic powder, and onion powder. Stuff 2 to 3 sprigs of the dill into the cavities of the trout and follow with half of the lemon slices.
Spray the entire skin of the fish with the vegetable oil. Place on rack in the prepared pan. Spread dill sprigs over the skin and top with remaining lemon slices. Sprinkle lightly with paprika. Pour wine down the side of the pan to coat the bottom under the rack. Bake for 25 to 30 minutes.
Yield: 4 servings
Trout Smoking Brine:
1/2 Gallon of water
1/2 cup sugar
1/2 cup brown sugar
1/2 cup salt
2 Tablespoons Garlic powder
2 Tablespoons chili powder
3 Tablespoons lemon juice
10-12 trout
Preparation:
Soak over night in brine in a glass pan, pat dry and lay out on smoker racks for about an hour.
Preheat and get the smoke going good in the smoker, smoke until desired firmness.
Total time: Approx 14hrs. (if smoking for 4 hours, or 2 pans of chips)
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