Smoked Rainbow Trout Dip

Name: Smoked Rainbow Trout Dip
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Cuisine: American
Ingredients: 4 cups cold water; 8 black tea bags; ¼ cup Kosher salt; ¼ cup granulated sugar; 12 oz. skin-on rainbow trout fillets; 4 oz. cream cheese at room temperature; ½ cup sour cream; 3 Tbsp. prepared horseradish; 3 tsp. Kosher salt; 2 dashes Tabasco; 1 Tbsp. fresh lemon juice; 1 Tbsp. chives finely chopped

Tuesday, December 14, 2021

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Looking back, I’ve never had a bad meal with smoked fish. This Smoke Rainbow Trout Dip requires a day of brining and cold smoke. With that in mind, I would smoke more fish than you need. Add it to a risotto.

Ingredients

Smoked Trout

4 cups cold water

8 black tea bags

¼ cup Kosher salt

¼ cup granulated sugar

12 oz. skin-on rainbow trout fillets

Dip

4 oz. cream cheese, at room temperature

½ cup sour cream

3 Tbsp. prepared horseradish

3 tsp. Kosher salt

2 dashes Tabasco

1 Tbsp. fresh lemon juice

1 Tbsp. chives, finely chopped

Instructions

Smoked Trout

Put the water in a medium sauce apn and bring it to a boil, over medium high heat.

Remove pan from the heat and add the tea bags. Allow the tea bags to steep for 10 minutes.

Strain the tea into a nonreactive heatproof container, large enough to hold the rainbow trout comfortably. Add the salt and granulated sugar and stir until both have completely disolved.

Allow to cool to room temperature and then cool in the refrigerator until completely cool.

Place the rainbow trout in the brine, cover and refrigerate for 12 hours.

Line a wire rack with paper towels. Remove the trout from the brine and rinse under cool water and place on the lined wire rack. Allow the trout to air dry for at least 1 hour.

While the trout it drying, prepare a smoker with charcoal and pecan wood chunks. Maintain the smoker to a temperature of 150°.

Smoke the rainbow trout, skin down, for about an hour, until the flesh begins to flake.

Remove the rainbow trout from the smoker and place in a rimmed baking sheet. Allow to cool to room temperature.

When the rainbow trout is cooled, peel away the skin and discard. Gently flake the fish into bite size chunks.

Dip

In a medium size mixing bowl, combine the cream cheese, sour cream and horseradish. Mix until smooth.

Add the Kosher salt, Tabasco, lemon juice and mix well.

Gently fold in the chives and the smoke trout. Refrgierate for 1 hour to allow the flavors to combine.

Serve with crackers.