Smoked Rainbow Trout Spread

Nothing beats fresh smoked rainbow trout, until now. This recipe uses smoked trout soaked in High Mountain Wild River Brine to create a spectacular spread to serve on Ritz crackers or garlic bagel chips. This recipe comes from the Heartland of Kansas — Thanks to my good friend Jim Zaleski, Director of the Labette County Tourism Bureau.

Ingredients:

2-3 pounds fresh rainbow trout filets
1 cup of Philly cream cheese
1 cup of ricotta cheese
1 tablespoon of Worcestershire sauce
1 teaspoon of old bay seasoning
1 tablespoon of minced garlic
Instructions:
– Filet the trout with the skin on one side.
– Mix High Mountain Seasonings Wild River Trout Brine and water.
– Soak the trout fiets in the brine for 12 hours.
– Smoke the trout using wet wood chips for roughly 4 hours at around 150 degrees.
– Let trout cool and break into small pieces.
– Mix the ingredients into a food processor.
– Blend ingredients until smooth.
– Spoon into small ziploc containers and place in fridge.
– Served chilled with crackers or bagel chips.