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Smoked Steelhead Trout Dip from Lemony Thyme

So while this post is featuring my new favorite dip (oh my word), it’s my guy B who developed this wonderful Smoked Steelhead Trout Dip recipe.  It couldn’t have come at a better time.  He’s my hero. 

What a couple of weeks it’s been for my work family (major understatement).  You may have noticed a drop in the number of new recipes I’ve been sharing as I’m struggling a bit focusing on much other than work and my second family.  By the time I get here, to my laptop at my kitchen table, I’m mentally drained.

Smoked Steelhead Trout Dip1

Having said that, thanks to B, I’ve been well fed and 100% supported.  Walking through the door and being met by my best friend and a bowl of Smoked Steelhead Troup Dip has certainly lightened the load.

Steelhead Trout

If you’ve never had Steelhead Trout it is similar to Salmon and smokes equally as well.  Here‘s a quick description of this fish species.  We’ve found it readily available (and fresh) at our local wholesale club.

Smoked Steelhead Trout

B first dry brined the fish overnight in a brown sugar kosher salt rub.  Then it was on to his new pellet smoker for a low slow go of it.  The natural flavors intensify with this process, while also taking on delicious smoky tones, making it perfect for dips or spreads.

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I did manage to sneak an ounce or so to top my bagel with.  What a glorious treat.

Bagels with Cream Cheese & Salmon

Smoked Steelhead Trout Dip
  • 8 ounces cream cheese, room temperature
  • 4 ounces smoked steelhead trout or salmon
  • 1 Tbl. mayonnaise
  • 1 Tbl. sour cream
  • 1-2 shakes hot sauce
  • ½ tsp. garlic powder
  • 2 Tbl. finely diced red onion or scallion
  • pinch red pepper flakes
  1. Combine all ingredients until well blended. Best served at room temperature. Refrigerate unused portion.


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