Smoked Mackerel Or Rainbow Trout Recipes
ASHLEI'S SMOKED TROUT DIP
I always have the trout dip at one of my favorite restaurants. I have finally figured out the recipe (or at least my delicious version.) Serve with crusty baguette chips, pita chips, bagel chips, etc.
Provided by ashlei
Categories Appetizers and Snacks Seafood
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Combine trout, cream cheese, sour cream, green onion, Worcestershire sauce, garlic powder, paprika, lemon juice, horseradish, cayenne pepper, and black pepper in a bowl; stir until blended. Cover and refrigerate for 30 minutes.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 2.3 g, Cholesterol 57.8 mg, Fat 14 g, Fiber 0.2 g, Protein 10.5 g, SaturatedFat 8.1 g, Sodium 111.4 mg, Sugar 0.5 g
SMOKED MACKEREL OR RAINBOW TROUT
You will need a smoker that can be controlled or a grill and a chip box for this recipe and a supply of maple wood or maple wood chips.
Number Of Ingredients 5
Steps:
- In a thick-bottomed pot, combine the water, salt, soy sauce, and maple syrup and bring almost to a boil over medium-high heat, stirring to dissolve the salt. Take it off the stove and chill it in the fridge.
- Lay the fish in a plastic container with a tight-fitting lid, cover with the cold brine, and cover with the lid. Refrigerate for 6 hours.
- When you are ready to smoke, start your smoker. It should be barely warm when you start, and it should take about 30 minutes to reach 85°F (30°C)-inside the smoker that is. It is now that the fish take on that distinctive crust that makes them look smoked. After 1 1/2 hours, the smoker should be at 150°F (65°C). At the 2-hour mark, it should reach 200°F (95°C). At this point, the internal temperature of the fish should read (on a good-quality, well-calibrated electronic thermometer) about 140°F (60°C). Make sure there is always a good cloud of smoke. (I suggest taking readings at 20-minute intervals to make sure you don't overshoot that 140°F mark.)
- You can store the smoked fish in the fridge for up to a week, or you can freeze it for up to a month.
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- Mix the brown sugar, salt and seasonings together. Rub the dry brine all over the fish. Place the fish in a bowl making sure the fish is totally surrounded and covered in the dry brine. Place in the fridge overnight (8-12 hours).
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