- #SMOKED TROUT DIP HOW TO#
- #SMOKED TROUT DIP CRACKED#
- #SMOKED TROUT DIP SKIN#
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
#SMOKED TROUT DIP HOW TO#
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.
#SMOKED TROUT DIP SKIN#
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.
#SMOKED TROUT DIP CRACKED#
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.
Prepared trout filets – cooled to room temperatureįollow these 3 simple steps to brine and smoke perfectly flaky, tender and flavorful trout at home:. Trout filets – wild-caught if availableįor the homemade Smoked Trout Dip you need:. To brine fresh trout for smoking you need: This basic brined trout recipe requires just 5 simple ingredients. Give this recipe a try and I promise you will never miss the store bought stuff! Ingredients You Need Although this does take a bit of time (1+ hour), with one bite you’ll taste exactly why every minute was well worth the wait. It’s also perfect for using to make a rich, creamy, and bright Smoked Trout Dip from scratch! Homemade Smoked Trout is fabulous to enjoy on its own or served with flavorful accoutrements. But, the good stuff is also fairly expensive… Luckily, you can buy wild-caught trout and easily smoke it yourself! Smoky, salty brined trout is so delicious and healthy as a snack or main dish. Spoon into a serving bowl.How to Smoke Trout – This easy recipe features tips for making the perfect brine and a deliciously tangy, creamy smoked trout dip from scratch. Continue to mash until well incorporated.Ģ. Add the smoked trout, salt, garlic powder, paprika, cayenne pepper and grated cheddar. In a medium sized bowl, mash the cream cheese with a fork or potato masher. Smoke the fish for around 3-4 hours or until the internal temperature of the fish reaches 145 F.ġ. Set the smoker to 180 F using wood Alder or Pacific Blend bisquettes.ĥ. Tip: the Bradley Magic Mats are great for smoking fish and not have the fish stick on the racks of your Bradley Smoker.Ĥ. Rinse the fish thoroughly and place in a cool dry place for 1 hour to allow a pellicle to form on the outside of the fish. Wrap the fish in plastic wrap, or place in a large ziptop bag. Rub the Bradley Sugar Cure evenly all over the fish. IngredientsĢ/3 cup smoked trout (or salmon), crumbledġ. You can use that as snack on crackers, or just as a delicious healthy side to your meal. 
Today’s recipe gives you a step by step guidance to smoke trout. There are so many things you can do to make a delicious meal out of smoked trout.
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