curly
War Paint Shiner
Posts: 7
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Post by curly on Jan 20, 2013 17:41:50 GMT -5
Had a look through and see that some of you are very enthusiastic about smoking, but don't see any smoked trout recipes?
Anyway, if you're interested, here's one that we use on browns and 'bows down in this part of the world. For smoke, we use sawdust from the manuka tree (native to NZ), but hickory, etc would work just fine. Here goes:
Filleted or butterflied trout Salt Brown Sugar Pepper (optional)
Coat flesh-side of trout liberally with salt and sugar. Refrigerate for 24 hours. Smoke for 20-30 mins (depending on thickness of fish.)
Enjoy!
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Post by Paymaster on Jan 24, 2013 11:58:16 GMT -5
Welcome aboard! We love photos of food. So show off some of you cooking pics!
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Post by Petey on Jan 24, 2013 13:34:41 GMT -5
That sounds delicious... I make a smoked trout dip. I take a trout (I use 1 lb of the meat for the recipe) and season it to flavor. I use just a little cracked pepper. Then I smoke it using apple wood. Once smoked I chop it up till it looks like chunky can tuna. I then chop up a cup of yellow or sweet onion. Take a 16 oz container of cream cheese and mix it with both the onion and trout in a bowl. I also stir in a little hot sauce to give it some punch. That is going to come down to personal preference. I will then usually serve it with ritz or some kind of whole grain cracker. Good with celery and carrots at well.. It is great to take to a party. People will ask where you got the trout... which allows you to lead right into a fishing story. Petey
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Post by Jay on Jan 25, 2013 15:44:29 GMT -5
That sounds delicious! Im gonna have to try that. First I must catch the prey!
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curly
War Paint Shiner
Posts: 7
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Post by curly on Jan 31, 2013 16:34:10 GMT -5
Will be sure to post some photos the next time I bag a couple for the smoker Petey, the smoked trout dip sounds delicious!
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