3/7/2023 0 Comments Smoked trout dip![]() one tablespoon shallots or red onions finely chopped.The dip still had a great consistency, and I had peace of mind that I wouldn’t meet my death choking on a trout rib. We decided to go ahead and give the meat a little pulse in the food processor to chop any bones that we may have missed. We couldn’t believe how flavorful they turned out! My toddler put away half a trout herself just snacking while we were picking bones. They were surprisingly easy to clean, and when we tasted them, we both had an “aha” moment. I started checking the fish after around three hours in the smoker, and took them out when the tails and fins were crispy and dry. We used applewood in our electric smoker, and placed the trout on a wire rack, and smoked them for about four hours at 170º. The next morning, we rinsed them again, patted them dry, and let them hang out in the fridge for a couple of hours until they were tacky. We started out by rinsing the trout, then making a brine for them to soak in overnight. This recipe definitely changed our minds about that! We smoked the trout ourselves since we love catching it, but don’t always love eating it. It is usually found with the tuna and sardines. You can purchase smoked trout in most grocery stores. That’s why we chose to puree the trout in this dip and chop any minuscule bones that might remain. As much fish as we have access to, we don’t usually choose it because it’s such a pain to clean! It seems like no matter how meticulously you remove the bones, there are always a few stragglers. ![]() You might be surprised to know that we don’t actually like trout. As much as I love to give my husband a hard time and say that our life is one never-ending hunting season, I can’t deny how nice it is to be able to pull whatever meat I need from the freezer and not have to worry about grocery store prices and questionable sources.īecause we have such a variety of proteins to pull from, we like to try creative ways to enjoy them. ![]() Our freezer is always stocked with venison, wild turkey, and lots of fish. Skills are being passed to the next generation.Ī dying art is being preserved. At his age, most of those hours are spent eating snacks and asking endless questions, but memories are being made. Since he was old enough to walk, our son has spent many hours in the woods and on the water with his Daddy. The capers lend a fresh, citrusy, tang that brightens it and makes it impossible to take just one bite. One of my other favourite ways of using smoked trout is in my Smoked Fish Pie which has a cheesy mashed potato topping.This smoked trout dip is bursting with deep, rich flavor. Store your smoked fish dip in an airtight container in the fridge or you can even freeze it for later if you have an excess amount. Make sure you season the mixture well with plenty of freshly cracked pepper. I like to serve my smoked trout pate with crackers or crusty French bread. Then since I was already using my mixer I added the rest of the ingredients to the bowl and whisked it into a delicious paste. This is one of my favourite ways to serve smoked trout, you could also make this recipe with smoked salmon or any other type of smoked fish. The ingredients go so well together with sour cream, spring onion, cream cheese, lemon zest and juice it really brings out the delicious smoky fish flavours.Ī new trick I found to flake the fish, was to use the whisk attachment on my KitchenAid mixer to shred it into small pieces. We like to take our fresh trout to a local butcher and they smoke it to perfection, then we pick it up vacuum packed and ready to eat. We are so lucky to have such amazing rivers so close to our house. My husband Mike is a keen fisherman and loves to go fly fishing on the beautiful rivers around the Taupo area. Jump to Recipe This smoked trout dip is such a lovely way to serve delicious smoked trout.
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