Smoked Trout Butter Recipes
HOT SMOKED TROUT
Provided by Alton Brown
Categories main-dish
Time P1DT6h30m
Yield 2 pounds smoked trout
Number Of Ingredients 3
Steps:
- Combine the salt and water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate for 3 hours.
- Remove the trout from the brine, rinse thoroughly, and pat dry. Place the trout, skin side down onto a cooling rack set in a half sheet pan. Dry in the refrigerator 21 to 24 hours or until the skin becomes shiny and somewhat tacky to the touch.
- The next day, turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Place the trout onto smoking racks, skin side down, separating them by at least 1/4-inch and place into a smoker. Adjust heat as needed and cook for 2 1/2 to 3 hours or until the fish is, cooked through, has darkened in color, and has the desired level of smoke flavor.
- Serve with a green salad, incorporate into a dip or eat as an appetizer. Refrigerate unused portions in an airtight container for up to a week or vacuum seal and refrigerate for up to a month.
SMOKED TROUT BUTTER
Provided by Florence Fabricant
Categories dips and spreads
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Remove skin and bones from trout. Mash flesh in bowl or process until finely ground in food processor.
- Using fork, work butter into trout to make smooth paste. Stir in sour cream. Transfer to shallow serving dish.
- Refrigerate until half-hour before serving. Serve with toast, bread or crackers, allowing guests to spread trout butter themselves. If desired, decorate top of trout butter with caviar or have it available on side.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 0 grams, Fat 20 grams, Protein 1 gram, SaturatedFat 13 grams, Sodium 28 milligrams, Sugar 0 grams, TransFat 1 gram
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