![]() From NJ, we drove north two hours up the Delaware River. Instead of having a big party, I decided to take a bunch of friends on a four-day fishing trip. There is nothing like catching trout in a beautiful river and bring it home to smoke and enjoy with friends. Not only do you impress everyone with awesome delicious flavor but you put the doubters of your fishing story to rest. Additional Serving Suggestionsĭelicious, salty brined and smoked fish is fabulous on this Smoked Trout Salad, with bagels and cream cheese, on eggs Benedict, and on sandwiches with homemade Tartar Sauce.Knock your presentation out of the park with this whole smoked trout recipe. ![]() Smoky, flaky pieces of homemade Smoked Trout are wonderful when topped with salty capers, thin slices of sweet red onion, and/or more fresh chopped dill. Enjoy! Classic Accoutrement for Smoked Trout Get the Complete (Printable) Recipe for How to Smoke Trout Below. Because of the cream cheese and sour cream, I do not recommend that you freeze. Keep the dip stored in a sealed container in the fridge and use within 5 days. Serve the homemade Smoke Trout Dip with crackers or fresh cut veggies, or enjoy on bagels or toast. Stir well to completely combine and make sure the trout is in small chunks. Then mix in the softened cream cheese, sour cream, mustard, capers, dill, and onion powder. Then peel the skin off 4 of the fillets, use a fork to break the fish into small pieces, and place in a mixing bowl. How to Make Smoked Trout Dipįirst, brine and smoke the trout as instructed above and in the recipe below. To freeze, wrap the individual filets in plastic wrap before placing together in an airtight container. Place the smoked fish in a sealed container and keep in the fridge for up to 3 weeks. Serve warm filets right away, or allow to cool to room temperature before storing. Close the lid and smoke for approximately 90 minutes, until the thickest parts of the fillets are firm to the touch. Place the trout fillets on the grates and sprinkle with cracked black pepper. When ready to smoke, drain off the brine. Cover the dish with plastic and refrigerate for 1-4 hours. Add additional water, if needed, to make sure they are completely covered. Measure the salt and brown sugar in the pitcher. ![]() Set out a 9X13 inch baking dish and a large measuring pitcher.
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