Drop-Dead Trout Spread

Name: Drop-Dead Trout Spread
Yield: Makes about 2 cups
Cuisine: American
Ingredients: ½ teaspoon prepared horseradish; ½ teaspoon freshly ground black pepper; 8 ounce whole trout, with or without head, or 8 ounces trout fillets; 8 ounce whole trout, with or without head, or 8 ounces trout fillets; 3 ounce package cream cheese, softened; 3 tablespoons minced onion; 3 tablespoons pecan pieces, toasted; 1 tablespoon freshly squeezed lemon juice; 1½ teaspoons Creole mustard, such as Zatarain’s; 1½ teaspoons Creole mustard, such as Zatarain’s; 1 teaspoon white wine Worcestershire sauce or ¾ teaspoon regular Worcestershire sauce; 1 teaspoon white wine Worcestershire sauce or ¾ teaspoon regular Worcestershire sauce; Several drops Tabasco or other hot pepper sauce; Several drops Tabasco or other hot pepper sauce; Additional kosher salt or coarse sea salt (optional); Additional kosher salt or coarse sea salt (optional); Zucchini rounds, crackers, or bread sticks; Zucchini rounds, crackers, or bread sticks; Zucchini rounds, crackers, or bread sticks

Preparation info

Makes about
2
cups

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Of all the recipes in the first edition of Smoke & Spice, this is probably the one most requested by family and friends. It’ll be an instant hit at your house, too.

Ingredients

Horseradish Paste

2 teaspoons freshly squeezed lemon juice
½ teaspoon prepared horseradish
½

Americas
United States
Fish course
Starter
Pescatarian

Method

Prepare the smoker for barbecuing, bringing the temperature to 200 F to 220 F.
In a small bowl, combine the paste ingredients. Rub the trout inside and out with the paste and let the fish sit at room temperature for 20 to 30 minutes.
Transfer the trout to the smoker. Cook the fish until it’s opaque and flakes easily, 35 to 45 minutes. Allow the trout