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.
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.
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.
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.
I did manage to sneak an ounce or so to top my bagel with. What a glorious treat.
- 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
- Combine all ingredients until well blended. Best served at room temperature. Refrigerate unused portion.
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