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It is the first gorgeous Sunday we have had following winter. Â You know what that means? Â Fire up the smoker! Â Â I have shared before that the beauty of a smoker is the ability to cook multiple food items at one time. Â Making smoked fish salad is so easy and so good. Â I prefer to use cream cheese as the base so that the fish salad has a thicker consistency.
Recipe
Smoked Trout Fish Salad:
- Bring Trout to room temperature and spice (I have some of Emeril’s essence on hand) with salt and pepper
- Prepare your smoker and set heat to 225 degrees Â
- Place Trout on tin foil and cook for an hour to an hour and ten minutes
- Let cool and then break up in a bowl
- Mix in 2 stalks of celery and 1/2 of a shallot diced with 1 cup of softened cream cheese, 1 spoonful each of mayonnaise and sour cream, 2 tbsp of lemon juice and stir together well
- Salt and pepper to taste and serve
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