Smoked Trout Dip
Spring time in California makes fishermen dust off their fly rods and trek up to the Sierras for the big trout opener. And, it's also time to fire up the smokers, break out the apple chips and smoke some trout. But then what? How about a smoked trout dip with a little Mexican flare?
So, if you're like me, you've vacuum bagged some smoked trout and saved it for the future. And, if you love a good smoked trout dip, I say try my smoke trout dip with a Mexican twist! This recipe is full of Mexican spices, flavors, a little heat, and three different types of cheeses. And finally, this video-recipe will show you how to deep fry corn tortillas to make yummy chips to accompany your dip. Enjoy.
Need another recipe to smoke trout? Check out my how to smoke trout video!
Smoked Trout Dip, Mexican Style ( serves 4)
1 pound smoked trout (any smoked fish can be used)
1 bundle green onions, chopped
1 serrano pepper, finely diced
1 ½ lemons juiced
1/3 lb cream cheese, room temperature
1/3 lb sour cream
1/3 lb queso freso, chopped into 1/4” cubes
Pinch of salt and black pepper to taste
Pinch of cayenne pepper (optional)
6 cups of peanut oil
1 package of corn tortillas
Assembling The Smoked Trout Dip
1. Start by shredding the smoke trout and placing it in a bowl. Now, start adding the three cheeses, and then add the lemon juice, green onions and serrano pepper.
2. Next, add a pinch of salt and pepper, then mix. Taste for saltiness and what I call the “acid bite of the lemon juice.”. If needed, add more salt or lemon juice as required. Finally, mix and place in refrigerator.
Homemade Fried Tortilla Chips
3. First, start by heating the peanut oil to frying temperature (350-375F). Now, take out as many tortillas as you're going to deep fry. And now, cut them into pizzas wedges while remembering to cut 8 wedges per tortilla. Also, only fry in small batches to prevent the oil from dropping in temperature. Fry until the chips become golden and crunchy, this won't take long. Place the fried tortillas in a bowl lined with a paper towel and then season the tortillas with salt while they're hot.
4. Finally, serve dip and tortilla chips together. Add a pinch of cayenne pepper onto the dip, if you dare! Enjoy.
NEED SOME KITCHEN STUFF? 🙂
Here's a great way to support Fisherman's Belly. Use our amazon links to purchase items you may need. You don't pay extra but, Amazon sends us a small commission on your purchase. Just click on the links below to take a look and shop around. Thanks, Yanni __________________________________________________________
➤ 30 Day Free Amazon Prime Membershiphttp://amzn.to/2lIRHcI
KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ 12-inch Chef's Knife
➤ Wusthof Pro Cook’s Knife 12-in
➤ Morton Kosher Salt 3lbs
➤ Adjustable Pepper Grinder, Clear
➤ Spicy World Black Peppercorn 16-oz bag http://amzn.to/2CTif3a
➤ Ex-Large Bamboo Cutting Board 18"x14" http://amzn.to/2EXy1uL
➤ Pro Stainless Steel Mixing Bowl Set of 6 http://amzn.to/2CNr3H7
➤ Greek Pepperoncini Deli Sliced Peppers 2ea 16-oz jars https://amzn.to/2UdcQvL
➤ Orange Citrus Juicer/Squeezer
➤ Multi-Purpose Stainless Steel Scraper & Chopper http://amzn.to/2CK4sv5
➤ Porcelain Ramekin Pinch Bowls 6-ea https://amzn.to/2IaIE2E
➤ Ceramic Oval Serving Platter 15"x10" http://amzn.to/2F3D3G5
PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video https://amzn.to/2Ib1yGF
➤ GoPro HERO4 Black