Lake to Table
Nearly 75 million fish are stocked annually in Colorado’s 6,000 miles of streams and over 2,000 lakes and reservoirs. But for discerning anglers who like to eat what they catch, no two edible fish are...
Ingredients
SERVINGS: Makes about 1 pint
- 2 (12- to 16-inch) trout or ½ pound smoked trout from store
- ¼ cup brown sugar (if smoking your own trout)
- ¼ cup salt (if smoking your own trout)
- 1 large lemon, for zest and juice
- ½ pound cream cheese
- 5 ounces Greek yogurt
- 2 tablespoons fresh dill
- 1 tablespoon capers
- 1 teaspoon paprika
- 2 chives, as garnish
- Salt and pepper to taste
Instructions
Prepare the fish
First, clean the trout but leave whole. Wash thoroughly and leave on a wire rack open in the fridge to dry overnight. Two hours before cooking, rub fish with equal parts brown sugar and salt. Return to the fridge.
Smoke the fish
Preferably use a lighter-colored wood such as fruitwood or alder for smoking trout. Heat smoker to low temperature, around 275°F. Stilt open trout with toothpicks to allow the inside exposure to the smoke (optional).
Place trout in smoker and cook for about 2 hours, or until the meat temperature is 200°. Remove from the smoker and let cool. Peel skin back and remove the meat from bones using a fork. Carefully remove any remaining bones. Give the skin and eyeballs to the dogs.
Make the dip
Zest and juice lemon. Combine trout meat, cream cheese, yogurt, dill, capers, and lemon zest and juice into the mixing pot. Mix until you reach desired consistency. Transfer to serving dish, sprinkle paprika and chives on top, and bam! You have a delicious trout dip to enjoy.
Serve with celery, endive leaves, or crackers. ❧
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