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.  I’ve found it readily available (and fresh) at our local wholesale club or supermarket.

First the fish is dry brined overnight in a brown sugar kosher salt rub.  Then it’s on to the 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 followed this recipe from The Black Peppercorn for the dry brine and the smoking method. He’s got it going on!

We are loving our new Primo Ceramic Grill. Talk about upping our summer grilling game!

We smoked this beauty low and slow for 5 hours, gradually increasing the temperature from 100 degrees to 200 degrees over the course of five hours. Once the fish reached an internal temperature of 145 degrees it was time to dig in!

The result was an incredibly moist piece of smoked fish! Huge treat on it’s own. But this, after all, is a recipe for Smoked Steelhead Trout DIP!

The layers of flavors in the dip really come together. You pick up a little sweet, a good dose of smoky savory, with a spread of creamy comfort! If you don’t have a smoker grill, purchased smoked salmon works nicely too!

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All my best,
xo Libby

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