SMOKIN!! by Montana Grant
By angelamontana

Posted: November 30, 2023

Montanans are always smoking something! There are so many choices to use. Wild game, turkeys, jerky, steaks, roasts, and loins. How about smoking some fish? Your Traeger or smoker is a great way to begin. The smokey flavor enhances the flavors. 

Here is a great Smoked Trout Dip/ Spread to try out. Once made, you can serve it on crackers or bread rounds. It’s time intensive but not labor intensive. It has become a part of most of our holiday meals and is a great way to use up some trout filets. 

SMOKE/BRINE    Make the brine using 1 Qt. of water, 1 cup of salt, 1.2 cup of brown sugar, 1 lemon zest,  

I skin my trout, but you can leave the skin on during the process. Just scale it first. If the skinned fish is falling apart, cut a piece of foil to mimic the fish shape and sit the fish onto that. 

Combine the brine in a saucepan. Bring to a boil and allow the salt/sugar to dissolve. Remove from the heat and let rest for 15 minutes. 

Pour the ice water into the brine mix. Place the trout into a leakproof zip back or a glass dish. Pour the brine over top and let the trout soak for 2 hours. 

Once brined, toss out the brine and rinse/dry the filets. Lay the filets on a cooling rack (a cookie cooling wire grate). Refrigerate overnight. This forms a pellicle which allows the smoke to better adhere to the filets. 

When ready to cook, set the smoker/Traeger to 180 degrees. Super Smoke will add more flavor. Place the filets directly on the grill grates and close the lid.  A piece of foil, in the shape of the filet can help if a skinned filet is falling apart. Smoke for 1 ½ to 2 hours. Time depends on the size and thickness of the filets. 

Making the Dip    You will use ½ cup of cream cheese, ½ cup of Sour Cream, 1 minced clove of garlic, 1 ½ tsp of fresh chopped parsley, chives, and dill. 1 tbsp. of lemon juice, salt, and pepper to taste. I also add some Old Bay seasoning just because. 

Add the cream cheese, sour cream, lemon juice, herbs, and spices together in a mixing bowl. Remove the smoked trout and add 1 lb. of flaked trout to the dip. Stir and mix until it is combined. You can add all the trout but increase the ingredients or you can cut the remaining smoked trout into pieces that can top off the dip/spread on a cracker or piece of bread. 

If you just use this as a dip, you can serve with carrots, celery, crackers or… 

This recipe is Smokin Good!


Montana Grant

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Riley's Meats - Butte Wild Game Processing