Smoked Trout Spread

[rainbow]

Made a batch of this after my last Taney trip. Every one loves it

Smoked trout spread

gut the fish and remove gills ( 2 0r 3 trout)

smoke over your favorite wood until almost falling apart

remove skin and debone meat, crumble and chill

mix 1 8 oz block of cream cheese and 8 oz sour cream together

add 1 or 2 cloves of minced garlic, salt, pepper and some chopped green onion

mix well and stir in fish

spread on crackers or some other snack chip

[Dutch]

That sounds good but I can never get smoked trout to hang around long enough for that much processing. It gets eaten as soon as it comes into the house.

[Wayne SW/MO]

I've made a similar dip for years. I smoke mine for about 20 minutes and then put them in a pressure cooker. After the cook I do the chill and pick also.

The recipe is also good if you replace the trout with braunschweiger.

[REDSOXWSCHAMP]

Made a batch of this after my last Taney trip. Every one loves it

Smoked trout spread

gut the fish and remove gills ( 2 0r 3 trout)

smoke over your favorite wood until almost falling apart

remove skin and debone meat, crumble and chill

mix 1 8 oz block of cream cheese and 8 oz sour cream together

add 1 or 2 cloves of minced garlic, salt, pepper and some chopped green onion

mix well and stir in fish

spread on crackers or some other snack chip

OK I'M HUNGRY NOW

[RSBreth]

I split the cream cheese with a soft camambert or go another way and use really good mayo (reel mayo - NOT miracle whip) and a couple of dashes of chili powder.

And instead of crackers use really good rye or other "interesting" bread and make toast rounds. (Toast each piece of bread and into 4 pieces.)
Yes I'm a foodie, too.

[Chief Grey Bear]

I split the cream cheese with a soft camambert or go another way and use really good mayo (reel mayo - NOT miracle whip) and a couple of dashes of chili powder.

And instead of crackers use really good rye or other "interesting" bread and make toast rounds. (Toast each piece of bread and into 4 pieces.)

Yes I'm a foodie, too.

That would be a Snoodie Foodie!

No Miracle Whip? Ha!

"Interesting" bread?

Toast rounds ? Thought those used to be toast points? You kids today.

To contribute, I keep it simple. Relatively speaking.

Smoke trout.

Flaked meat and add

Miracle whip

Onion

Relish

A chipotle sauce like Tabasco or other

Salt and pepper.

There are a million other odds and ends you can toss in there.

Experiment and see what you like.

If you don't like something, feed it to the cats. Head back to Taney and start over.

[jdmidwest]

I've made a similar dip for years. I smoke mine for about 20 minutes and then put them in a pressure cooker. After the cook I do the chill and pick also.

The recipe is also good if you replace the trout with braunschweiger.

Serious? Braunschweiger because it taste like the liver they feed trout?

I have done that with smoked salmon and it is great. Does the trout get firm enough?

[rps]

Smoking trout, huh? Try a different direction.

Saute onions in much olive oil, add lots of garlic, cherry tomatoes cut in half, parsley, and red pepper flakes. Flake the smoked trout and add to the party. As soon as the fish is hot, add cooked pasta (bow ties, fettuccine, wagon wheels) and a large spoon of sour cream and a large handful of parm. Use a cup of the pasta water to help blend all. Serve immediately.

Yes. I am a foodie, too.

[rainbow]

rps, that sounds great. We will try it.

[bfishn]

Having had more than all the trout I cared to eat within 30 feet of my front door for nearly a decade, and prepared in every way known to man, smoked trout is it. The ultimate enhancement of that is a smoked trout dip, like any of those above. On a cracker, in a sandwich, or by the spoonful, it's pretty good sh** for a fish that ranks way down the taste list otherwise (IMO).

Added

And once a trout is properly smoked and flaked, you can get every single bone out of the way.