The Family Table
J
By Lori Thompson
une 2020 is a notable month for me. Mountain Man and I said our “I do’s” forty years ago this month. I am finding it hard to believe it was that long ago. I make a point to tell my children that I was barely out of diapers, and he was a cradle robber when he swept me off my feet. Surely, I am not old enough to have been married that long! We have had a wonderful life and a great marriage. I would marry him again if we had a “do-over.” Mountain Man likes my cooking. I have broadened his taste over the years, but his favorites are still the foods he grew up eating. I can always please him with a meal that includes fish. We are blessed to have a pond at our house that we keep stocked, so we eat a lot of Trout. Smoked Trout is one of my favorites! I almost always have one in my refrigerator. If you don t have a smoker, you can use a kettle grill with a small number of coals and wood chips on one side of the grill, for slow fire, and the fish on the other side. If you don’t have the benefit of a trout pond in your yard or your luck on the river was not great, Andy’s Market has beautiful, locally grown Brook Trout for sale at their meat counter. Trout has a delicate flavor and texture that the smoke enhances. Begin by using a sharp knife to split along the backbone, laying it open. Make an aluminum foil boat with a piece of parchment paper between the Trout and the foil. Season the skin side of the Trout with salt. Place thin slices of lemon under the whole Trout. The lemon slices will create an area for smoke to circulate under the Trout as well as providing moisture and flavor. Season the meat side of the Trout liberally. You will pull the backbone and ribs out when you serve it, and most of the seasoning will come off with them. I use different seasonings as suits my mood, but a good base is garlic salt, dill, Old Bay, and a dash of pepper. I’ve used some Habanero Lime seasoning and a big squeeze of lemon. Drizzle the Trout with a little olive oil. Another flavor profile is salt, Cayenne, and a drizzle of Honey. Be creative! Mesquite wood chips are my favorite. They have a strong flavor, so you don’t need many chips. Soak 1 cup of chips in water for 1 hour before cooking. Add the chips to your smoker box or directly on your coals if you are using a grill. Smoke at 175-200 degrees for 2-3 hours or until the meat is firm and will flake with a fork. Don’t overcook it. I use Smoked Trout in different ways. It is terrific on a salad, served as an appetizer with crackers or on breakfast bagels with cream cheese and capers, but my favorite way to eat it is atop Avocado Toast. If you ever have leftovers, cream an 8 oz block of room temperature cream cheese with a mixer until smooth. Add 1 cup of sour cream, 2-3 chopped green onions, 1/2 tsp. of dill, and granulated garlic. Add 2 tsp. each of lemon juice and Worcestershire sauce. Blend all ingredients until smooth. Gently fold in by hand 2 tsp. of capers and 1 cup of flaked trout pieces. Refrigerate for several hours before serving to allow flavors to combine. Serve with toast points or crackers.
24 - June 2020
