Smoked Trout Dip

Here I have whole 3 trout that have been cleaned and skinned. The bones are still intact. I marinated them in Soy Sauce, Worchestire sauce, Brown Sugar, Onion Powder and Pepper. (about 1/2 cup of soy sauce, 1/4 cup worchestire sauce, 1/4 cup brown sugar and seasonings to taste) I only marinated them for about 1 hour.
I laid them out on foil with the edges folded up to keep the liquid from dripping.
Smoke for 2 to 3 hours, depending on your smoker, the temp and size of fish. I did these for 3 hours at 225 degrees, basting once half way through the time.
Time to take them out of the smoker.
You can easily pull the meat off of the bones.
Put the meat in a mixing bowl.
Mix in 8 oz cream cheese (room temperature), 2 tbsp olive oil, and about 1/4 cup of milk. (You can add the milk a little bit at a time to get the consistency you would prefer.) Fresh thyme, salt and pepper.
stir until it is well blended
I toasted baguette rounds and brushed them with olive oil and a little salt and pepper. You can also serve the dip with crackers or chips of your choosing. I prefer crackers and bread toasts.
This dip is delicious. I always run out and never have left overs. I hope you try it out and enjoy it as well.

Published by esr-outdoors

I love the outdoors and I am finding myself and teaching others how to do it too. We are all works in progress and masterpieces.

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