Hot Smoked Trout Dip with Hand-Cut Chips
I think something we don’t do nearly enough in the world of barbecue, is talk about how easy and delicious it is to make smoked fish in your smoker. I think most times you think to put ribs, pork shoulder or brisket in the smoker, but salmon, white fish or trout can be equally as amazing in the smoker, in my opinion – and so versatile. Smoked fish is great on its own, paired with sourdough bread or bagels, or part of a smoke board. It’s so easy and quick to make, smoked fish will become your regular go-to protein to make in your Alchemy smoker. For this recipe, I transformed my smoked trout into a creamy and delicious dip. All you need to do is season your fish with salt, pepper and maple syrup and pop it in the smoker for 20-30 minutes. You might be tempted to stop there and just eat your delicious smoked trout, but I recommend holding off and making this dip instead. It’s a simple recipe, but so flavourful. I just chopped up some fresh dill, capers for some salt and brininess, pepperoncini peppers for some heat and gherkin pickles for some acid and sweetness. Mixed all those ingredients with the smoked trout, lemon zest and sour cream and that’s it, simple and delicious.
I was originally thinking I would have to run to the store to get some chips for my smoked trout dip, but decided to test out the Alchemy’s versatility and use the plancha to make my own potato chips. It did not disappoint. I sliced my yellow potatoes super thin and got them on an oiled up plancha. It’s important to keep an eye on them and to keep flipping to make sure they don’t overcook. While the potatoes are still on the plancha, season with salt. Once they are golden and crispy, it’s time to take them off and let them cool. Pair your homemade potato chips with the smoked trout dip and you have the perfect dish for entertaining. If you want to find out how to make my Hot Smoked Trout Dip and Hand-Cut Chips, keep reading, or jump to the full recipe.
Set your smoker to 325F. Season your rainbow trout filet with salt and pepper on both sides. Drizzle with maple syrup and rub or brush all over the filet.
Drizzle oil on a piece of aluminum foil and place your filet on top. Fold up the sides slightly to create a lip, keeping the fish uncovered, place in the smoker for 20-30 minutes, or until cooked through.
Cut your potatoes in half and then thinly slice into rounds.
Drizzle the hot plancha with canola oil. Place your potatoes on the plancha in one layer, making sure they don’t overlap.
Allow to cook, flipping occasionally, and keeping an eye on them - this should be a slow process, getting all the moisture out and making sure they crisp up but don’t overcook. Season with salt and then remove from the grill.
To prepare your dip, finely chop your fresh dill, pepperoncini peppers, capers and pickles and place in a bowl.
Once your trout is done smoking, remove from the smoker and allow to cool slightly. Remove the fish off the skin and place in your bowl, don’t discard the skin.
Add the sour cream to the trout mixture and stir to combine, breaking down the trout with a fork, but making sure to keep it somewhat chunky.
Season with salt and the zest from half a lemon. Mix.
Take the skin of the trout and place directly on the plancha. Make sure it is in one layer on the plancha so it can cook and crisp up. If it's folded over or tangled up, those pieces won't crisp as nicely.
Remove from the plancha and finely chop. The chopped crispy fish skin adds a nice crunch to the dip.
To plate your smoked trout and chips, add a few dollops of your dip in the centre of a shallow bowl or platter and surround with the potato chips. Top with the chopped crispy skin, a squeeze of lemon juice and dig in.
And now for the full recipe...
Hot Smoked Trout with Hand Made Potato Chips
Serves 2-4 people
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
1 filet rainbow trout
2 yellow potatoes
1 tbsp Maple syrup
1 tbsp Sour cream
2 tbsp Fresh dill
½ lemon, zested
1 tbsp chopped capers
2 tbsp finely chopped pepperoncini peppers
1 tbsp finely chopped gherkin pickles
Canola oil
Salt
Pepper
How to make Smoked Trout Dip with Hand-Cut Chips
Set your smoker to 325F.
Season your rainbow trout filet with salt and pepper on both sides. Drizzle with maple syrup and rub or brush all over the filet. Drizzle oil on a piece of aluminum foil and place your filet on top. Fold up the sides slightly to create a lip, keeping the fish uncovered, place in the smoker for 20-30 minutes, or until cooked through.
Cut your potatoes in half and then thinly slice into rounds. Drizzle the hot plancha with canola oil. Place your potatoes on the plancha in one layer, making sure they don’t overlap. Allow to cook, flipping occasionally, and keeping an eye on them - this should be a slow process, getting all the moisture out and making sure they crisp up but don’t overcook. Season with salt and then remove from the grill.
To prepare your dip, finely chop your fresh dill, pepperoncini peppers, capers and pickles and place in a bowl. Once your trout is done smoking, remove from the smoker and allow to cool slightly. Remove the fish off the skin and place in your bowl, don’t discard the skin. Add the sour cream to the trout and mix. Season with salt and the zest from half a lemon. Mix.
Take the skin of the trout and place directly on the plancha. Allow to cook and crisp up. Remove from the plancha and finely chop.
To plate your smoked trout and chips, add a few dollops of your dip in the centre of a shallow bowl or platter and surround with the potato chips. Top with the chopped crispy skin, a squeeze of lemon juice and dig in.
