I wanted to keep the fish whole to have a fun presentation.
SMOKED TROUT FULL
I prepared about half a chimney full of coals and let them start while I prepared the fish. I decided to use my weber kettle to get the most smoke flavor while it cooked. I wanted to prepare the fish by hot smoking trout and cook it all at the same time. If you have a lot of time, you could cold smoke it first and then cook it up however you want. When you are smoking trout or any other fish, it is important to remember that it will cook fairly quickly and you want the fish to have enough time to absorb the smoke. Pat dry and you are ready to season with fresh herbs. Take out and rinse well to get any excess salt off. Rub it into the trout and place it in a container with a lid in the refrigerator for at least an hour before smoking. You can wet brine or if you want to go with an easy dry brine, mix kosher salt and a little brown sugar. If you wanted to do a brine, you will need to do that before you cook. If you aren't cooking it that day, freeze it and then pull it out of the freezer to defrost in the refrigerator about 24 hours before you plan to cook so that it is completely defrosted. If you have caught a trout and you want to quickly prepare it, just completely gut it and put it on ice. Did I want trout fillets or keep it whole? Was I going to smoke or grill it? I ended up deciding to put the whole trout on the smoker. One of the first things I had to decide was how I wanted to cook the trout. Dropping a small jig behind large rocks into slack water produced some beautiful rainbow trout. I had to climb some pretty large boulders to get in the middle of some fast-moving rapids. I probably caught 30+ fish over the four days.įrom pulling up monster walleye jigging off the bottom to tons of smallmouth and the best part was hooking up with a couple of trout. We rented a house on the river and had the best fishing results that I could have ever imagined. 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. I brought this dip to my family Christmas and it was gone in no time at all.Knock your presentation out of the park with this whole smoked trout recipe.
That’s it! Again, the smoked trout is the star of the show and this simple recipe is absolutely going to shine at your next get-together. mayo and creme fraiche (to add creaminess).Having this on hand makes it easy to whip up this dip in no time at all.Īside from having good quality tinned smoked trout, this recipe only needs a handful of other simple ingredients: It’s smoked in small batches over a mix of beech, maple, and birch wood, and is just packed with that smokey flavor in every bite. While you can use store-bought smoked trout filets, I prefer Fish Wife Tinned Smoked Rainbow Trout, it has amazing flavor and is really high-quality tinned fish that is perfect for making easy recipes like this. The kick from Tabasco on top is an absolute MUST HAVE for serving!
SMOKED TROUT CRACKER
Simply served on a saltine cracker and *always* topped with a few dashes of the J alapeño Tabasco sauce (the one in the green bottle). Anytime I dine there it’s an absolute must! Creamy and rich, but also simple and delicious.
This appetizer is inspired by the Smoked Trout Dip on the menu of Honor Bar here in Dallas (a Hillstone Restaurant). This Smoked Trout Dip is the most delicious way to use up a can of smoked trout, and the easiest way to feed guests when entertaining. Tinned fish is having a moment, and it’s a moment I am absolutely here for.
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