Smoked Trout Dip

Recipe

Brine:
3L water
1/3 cup kosher salt
1/3 cup brown sugar
2 tbsp soy sauce

The following are rough estimates. Taste and adjust as you go.

Dip:
- 4 cups shredded smoked trout
- 16oz creme fraiche
- Juice of 2 lemons
- 1 tbsp lemon zest
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil
- Salt and pepper
- Half of a shallot finely diced
- Chopped Chives
- Chopped dill

1. Brine trout for at least 3 hours. Once done brining, open the cavities with toothpicks and allow to dry for at least an hour to form a pellicle.

2. Smoke at 225° for 2 hrs. For wood to smoke with, I think Alder goes best with fish.

3. Let cool after smoking, then shred your trout in a bowl, taking care to remove all the bones.

4. Add all other dip ingredients, mix well, and let sit in fridge for at least a couple hours before serving.

Note: you can make this with any fish!