Smoked trout spread from Bon Appétit Magazine, May 2009: The Travel Issue: Best of the USA (page 19)

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Notes about this recipe

  • aeader on November 29, 2021

    This was so good! Next time would add a little more cajun seasoning and hot sauce (used Sriracha). I think my cajun seasoning was too old. Really delicious on a cracker. Note that the cream cheese needs to be at room temp. I mixed by hand after flaking up the fish as I removed the skin and bones. No need to bother with the mixer.

  • hillsboroks on March 24, 2020

    This is delicious and delightfully easy to make. My husband has been bringing trout home from a local lake and smoking them and I was looking for a new way to serve the smoked trout and landed on this recipe. We don't like too much heat so I left out the Cajun seasoning and just added a bit of white pepper and Tabasco sauce to suit our tastes. We had to skip the green onion and added finely minced celery and sweet red pepper because that is what I had on hand due to the quarantine but the results were fabulous on a cracker.

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