Smoked Trout Dip
Equipment
- Smoker (if you don't have a smoker, you can use store-bought smoked trout)
Ingredients
For smoked trout cure:
- 1 ½ cups kosher salt
- 1 cup sugar
- Zest of 2 lemons
- Zest of 2 limes
- 1 Tbsp. caraway seeds
- 1 Tbsp. dill seeds
- 1 Tbsp. Szechuan peppercorns
- 5 lbs. fresh trout filets
For dip:
- 1 lb. smoked trout (prepared using the provided smoked trout cure recipe OR store-bought with the skin removed)
- ¼ cup red onion, finely diced
- ¼ cup celary, finely diced
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 Tbsp. fresh lemon juice
- Freshly ground black pepper, to taste
Instructions
For smoked trout cure:
- Combine all ingredients except trout and mix well.
- Generously sprinkle both sides of the trout filets with the salt cure, making sure to use all of the salt mixture.
- Place the trout in a non-reactive container, cover with plastic wrap, and refrigerate for 4 hours. While the trout is curing, prepare your smoker.
- After 4 hours, rinse the remaining cure off of the trout and smoke for 30 minutes or until cooked through. The skin should pull away from the flesh very easily.
- Cool the trout in the refrigerator.
For dip:
- Remove all the skin from the smoked trout and place the meat in a large bowl.
- Add the onion, celery, sour cream, and mayonnaise, and gently fold together. Be careful not to break up all of the trout.
- Fold in the lemon juice and black pepper. Taste for seasoning and add more lemon juice or pepper if needed.
- Place in a small container and refrigerate until ready to serve. Serve with an assortment of crackers, crostini, and vegetables.