"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Seafood- Smoked Trout Salad Recipe

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This recipe for Seafood- Smoked Trout Salad, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, May 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Two fresh rainbow trout, 14 to 16 inches long
1 cup softened cream cheese
2 T. minced shallots
2 T. fresh chopped dill
2 T. coarse sea salt

For gas grills:
Smoker box and soaked alder wood chips

Directions:
Directions:
Prepare grill for low heat smoking. Rinse trout and sprinkle with salt. Place on grill over low heat, near loaded smoker box. Let smoke for 40 to 60 minutes depending on degree of smoke desired. Refill smoker box once during cooking.

Remove smoked trout from grill, and let sit for 15 minutes to cool. By hand, remove cooked trout from fillets. Mix rendered trout with cream cheese, shallots, dill, and salt to taste. Refrigerate for 1 hour or until firm. Serve with endive, table crackers, minced red onion and capers.

Serves 6 to 8.

 

 

 

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