promoted 8 years 2 months ago, posted 8 years 2 months ago
| 84 views
A great appetizer that I just made up and put together myself for a party today. Pretty simple if you have the tools.
Alrighty. Been a while since a recipe has been submitted and this one is pretty damn easy. But you do need a few things to pull this one off. One thing is a charcoal, not gas, grill. That or if you have a smoker its even better. Here's a list:
For Smoking the Fish:
-Wood Chips for smoking, "Kingsford" sells a few different types; Hickory, Mesquite, etc...
-As much trout as you want to smoke. I just did a 3lb fish, cleaned and filleted.
-A container as long as the fillets and deep enough to submerge the fillets.
For the Cream Cheese:
-9 oz. Cream Cheese, I used "Light" as it spreads easier and the ladies like low-fat
-1 lemon or a bottle of lemon juice
-Fresh or dried dill
-Cracked Black Pepper
-Jar of Horseradish, not creamed or anything..JUST Horseradish
-2 Cloves of Garlic
For the side:
-1 jar of Capers
-1 red onion
-Some sort of crackers, strong enough for spreading the cheese on
Preparing the Trout:
-Take container, fill with enough water so that the trout fillets will be submerged when you put them in
-Keep adding Kosher salt to the water until you are finding it hard to get the salt to dissolve. It will seem like quite a bit.
-Place the fillets in the water. They will brine (which is what you've just created w/ water and salt, a simple brine) as long as you want. Depends on how salty you like your fish to be. I did 1 hour because I like to maintain more fish flavor than salt. Go longer if you like. Not over 4 hours!!! Too salty then.
Get a bowl, pour in a couple of handfuls of woodchips, fill with water. Let them soak for at least 15 minutes. Doing this first will allow them to soak plenty.
-Get charcoal going when fish has brined long enough. You want enough to cover, amply, 1/2 of your grill's bottom. Light it but don't forget it.
-While the charcoal is preparing, create an aluminum foil "boat" or "dish" for your trout. DO NOT COVER, just have something for it to set in. Hell it could just be two flat sheets on top of each other.
-When your charcoal mound is over 1/2 grey, spread it out over 1/2 the grill bottom.
-Remove your wood chips from the water, letting them drip for a minute, and evenly spread them over the charcoal.
-Put on the grill and set the trout on the 1/2 of the grill where there is no charcoal.
-Leave it alone until you don't see smoke coming from the grill anymore.
Preparing the Cream Cheese:
-Put the cheese in a mixing bowl.
-Mince 2 cloves of garlic and add to cheese.
-Add 1Tbsp. Lemon Juice or squeezed lemon.
-Add 1Tbsp. Cracked Black Pepper
-Add 2Tbsp. Fresh Dill or 3Tbsp. of Dried Dill
mix the above ingredients together. If you are using plain cream cheese be sure to leave it out to soften first.
-Add 2Tbsp of fresh horseradish, mix and add more to find desired flavor. Add this last so you can measure it well. Horseradish is potent.
-Drain Capers and put into a ramekin of sorts
-Finely dice the red onion and place in a smaller ramekin
-(not shown in photo) slice up some lemon for people to squeeze onto if desired and lay out some crackers. I used a rye cracker and they went awesome with it.
Put everything onto a serving dish, have a couple of small knives and forks for making crackers up and enjoy!
This was really easy and people seemed to be pretty impressed with the whole set up. Besides, it was delicious. Give it a go!