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#SMOKED TROUT DIP CRACKED#

I used to be up half the night worrying, but now no one will come near our house with our 250 pound baby elephant/dog on watch. And ever since Mason arrived, I really don’t suffer from “being alone in the house” anxiety anymore. However, I did sleep like a baby with no snoring. Me? Oh, I have been here in the freezing gray rain, being a mom, writing and working on a tub of Almond Roca. There are blue skies, palm trees and huge yachts in the background.

#SMOKED TROUT DIP CRACKED#

In his spare time he sends me pictures of the succulent sushi and freshly cracked stone crab he is gobbling.

Gently mix in capers (so you don’t smash them all completely).Pete has been gone the last few days in Miami for work.

Combine all ingredients except for the trout and capers.

Check fish after about three hours and remove when fins and tail are crispy and dry.

Place trout on a wire rack with space between each fish for smoke to move.

After following directions for brine, prepare smoker with applewood bacon and preheat to 170º.

Remove fish from brine and rinse again, then place in refrigerator to dry for a couple of hours, until tacky.

Use a plate to weigh the fish down so that they are submerged in the brine.

Rinse trout and place in brine overnight.

one teaspoon chives or green onions finely chopped.

one tablespoon shallots or red onions finely chopped.

The dip still had a great consistency, and I had peace of mind that I wouldn’t meet my death choking on a trout rib. We decided to go ahead and give the meat a little pulse in the food processor to chop any bones that we may have missed. We couldn’t believe how flavorful they turned out! My toddler put away half a trout herself just snacking while we were picking bones.

They were surprisingly easy to clean, and when we tasted them, we both had an “aha” moment. I started checking the fish after around three hours in the smoker, and took them out when the tails and fins were crispy and dry. We used applewood in our electric smoker, and placed the trout on a wire rack, and smoked them for about four hours at 170º. The next morning, we rinsed them again, patted them dry, and let them hang out in the fridge for a couple of hours until they were tacky. We started out by rinsing the trout, then making a brine for them to soak in overnight. This recipe definitely changed our minds about that! We smoked the trout ourselves since we love catching it, but don’t always love eating it. It is usually found with the tuna and sardines. You can purchase smoked trout in most grocery stores. That’s why we chose to puree the trout in this dip and chop any minuscule bones that might remain. As much fish as we have access to, we don’t usually choose it because it’s such a pain to clean! It seems like no matter how meticulously you remove the bones, there are always a few stragglers. You might be surprised to know that we don’t actually like trout. As much as I love to give my husband a hard time and say that our life is one never-ending hunting season, I can’t deny how nice it is to be able to pull whatever meat I need from the freezer and not have to worry about grocery store prices and questionable sources.īecause we have such a variety of proteins to pull from, we like to try creative ways to enjoy them. Our freezer is always stocked with venison, wild turkey, and lots of fish. Skills are being passed to the next generation.Ī dying art is being preserved. At his age, most of those hours are spent eating snacks and asking endless questions, but memories are being made. Since he was old enough to walk, our son has spent many hours in the woods and on the water with his Daddy. The capers lend a fresh, citrusy, tang that brightens it and makes it impossible to take just one bite. This smoked trout dip is bursting with deep, rich flavor.