Drop-Dead Trout Spread

by Cheryl Alters Jamison and Bill Jamison

Smoking food adds such a great aroma and flavor to many dishes.

Drop-Dead Trout Spread

  • Servings: 2 cups

This recipe, from the cookbook Smoke & Spice by Cheryl Alters Jamison and Bill Jamison, is hard to keep in the refrigerator for very long. It’s usually gone the next day.

Ingredients


Paste

  • 2 tsp lemon juice
  • 1/2 tsp horseradish
  • Salt
  • Pepper
  • 1 trout (8 oz)


Spread

  • Fish from above recipe, or 8oz smoked trout
  • 3 oz cream cheese, room temperature
  • 3 tbsp minced onion
  • 3 tbsp pecan pieces, toasted
  • 1 tbsp fresh lemon juice
  • 1 1/2 tsp Creole mustard
  • 1 tsp white wine
  • Worstershire Sauce, to taste
  • Tabasco Sauce, to taste
  • Salt, to taste

Directions

  • Mix the lemon juice, horseradish, salt, salt and pepper. Coat the fish inside and out and let site at room temperature 30 mins. Smoke the fish at 200 degrees until opaque, 30-45 minutes. Allow to cool at least 15 minutes.
  • Flake the fish, discarding skin and bones. Place the fish and all remaining ingredients in a food processor and process until well mixed. Pack into a small serving bowl and refrigerate, covered, at least 30 minutes before serving.