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Smoker, Appetizers | |
Christmas Eve 2015 | |
| smoked trout �2 medium size trout, cleaned �4 green chili peppers, cut open with the seeds removed �1/2-1 lemon cut into thin slices, peel on �1 cloves garlic, cut into four pieces each �ground black pepper Spread 1/2 cup cream cheese, softened 1/2 cup sour cream 1 tablespoon prepared horseradish 1 tablespoon minced red onion 1 tablespoon minced flat-leaf parsley 1/2 lemon, juiced | |
| Prepare smoker for a 3 hour smoke. Wash fish and remove all bones. Open and place inside 2 chilies, 2 slices of lemon and 1 clove of garlic. Place in smoker for 3 hours. When the trout are finished remove the stuffing and serve. Discard the head, and skin and flake the trout fillets. Puree the cream cheese, sour cream, and horseradish in a mini food processor. Add the fish and pulse to a make a smooth dip. Transfer to a bowl and stir in the onion and parsley, and the lemon juice, to taste. Refrigerate until firm, about 1 hour. Serve with celery or endive leaves | |
Excellent | |
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