Smoked Trout Dip - Crazy Delicious & Easiest Recipe Ever (2024)

FAQs

What's the best way to eat smoked trout? ›

How to use smoked trout? Serve them, al natural, as pictured above, with a sauce or classic accompaniments such as capers, horseradish, hot mustard. Or remove skin and bones and serve the fillets with accompaniments or added to salads, soups, pasta or fish cakes.

The easiest $5 lunch ever: Mix up a tin of smoked trout with a dollop or two of Greek yogurt (or ripe avocado if you're dairy-free), salt, pepper, maybe some diced red onions if you're feeling industrious, maybe some white beans or chickpeas if you're starving, and a squeeze of lemon.

Smoked trout is high in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), two types of Omega-3 fatty acids. The American Heart Association recommends eating at least two servings of fatty fish, such as smoked trout, per week to get the benefits of Omega-3 fatty acids.

Trout is a great choice as it doesn't have quite as strong of a flavor profile, and lacks some of the fattiness of salmon, but retains the smoke flavor that makes salmon such a fantastic choice for smoking.

I use a simple brine recipe of 2 cups water, 1 Tablespoon Kosher salt (coarse grain) and 1 Tablespoon brown sugar. You can add in aromatics or flavor in the form of fresh herbs (dill is a favorite) or fresh garlic and onions. Place the trout in the brine and set it in the refrigerator.

Tips for Keeping Smoked Trout Moist:

The first step is to brine the fish before smoking it - more on that later. Start the smoker at a low temperature and gradually raise it. This helps prevent white albumin from accumulating on the surface of the meat and doesn't dry it out as quickly.

On arrival at the smokehouse it is dry cured with sea salt and dark molasses sugar before being smoked over a blend of Oak and Applewood sawdust. The trout is ready to eat, and has a delicious flavour with a firm flesh that is not over smoked.

SUPPORTS HEART HEALTH

Yes, smoked fish can be salty, as it is cured in salt. However, we recommend consuming it in moderation as with all good things in life. Replacing less heart healthy foods like red meat with more fish could help improve your heart health, so give it a try!

If you have high blood pressure, you should minimise your intake of smoked foods because of the high salt content. One portion of smoked salmon (140g) provides over 4g salt, which is 67 per cent of your recommended maximum daily amount.

Is too much smoked fish bad for you? ›

It's especially important not to eat too much smoked salmon if you have a cardiovascular condition. It may raise your risk of cancer. Too much smoked meat can put you at higher risk of certain cancers, such as colorectal cancer. It may have harmful bacteria.

Rich in omega-3 fatty acids, which help to reduce blood pressure, smoked salmon – fresh salmon in particular – can boost levels of 'good' HDL cholesterol. Whilst it doesn't lower 'bad' LDL cholesterol, increasing your intake of HDL cholesterol helps to remove cholesterol from your artery walls.

You can serve this SMOKED TROUT DIP with crackers and assorted vegetables, but I love serving it with seasonal fresh fruit too. It's especially satisfying with grapes, cherries and even fresh figs.

How Long Should You Smoke Trout? Smoke trout until the flesh turns opaque and begins to flake, and to an internal temperature of approximately 145 degrees Fahrenheit. This will take approximately one hour per half-pound of fish that you are smoking.

Choose fish and shellfish that are lower in mercury such as salmon, trout, tilapia, cod, sole, sardines, shrimp, oysters, and other shellfish. For the most health benefits, choose fatty fish such as salmon, trout, herring, chub mackerel, and sardines. o These fish have healthy omega-3 fatty acids.

Smoking trout can be a delicious way to preserve and consume your catch, but fish smoked without proper salting and cooking can cause foodborne illness—it can even be lethal. Many dangerous bacteria can and will grow under the conditions normally found in the preparation and storage of smoked fish.

Yet all cooking methods, aside, they simply taste best when cooked by a stream. Either fried in a pan, tossed on a grill, or roasted on a spit, brookies are a fish made to eat in the field.

A nutritious snack or meal accompaniment that can be eaten straight from the can and enjoyed at home, work, or wherever adventure takes you!