Smoked Trout Dip

Experience the savory blend of cream cheese, smoked trout, and tangy capers in this Smoked Trout Dip, seasoned with Black Gold Garlic Pepper Seasoning. Perfect for enhancing your culinary creations this trout fishing season.

Ingredients

• 8 oz -- Smoked trout fillets*
• 8 oz -- Cream cheese
• 1 tbsp -- Capers (increase by 2 tsp if you really like capers)
• 1 tsp -- Dried dill weed
• 1 tsp -- Paprika
• 1 -- Lemon, medium sized (for zest and juice)
• 2 tbsp -- Fresh chives, finely chopped + 2 tsp for garnish
• Salt & pepper, to taste, if needed

Directions

1. Season trout filets generously with Black Gold seasoning.
2. Place filets in smoker skin side down.
3. Smoke at 180 degrees F with dampers 2/3 closed.
4. Remove once internal temp reaches 145 degrees F, roughly 1-2 hours.
5. Remove skin from trout and crumble into pieces.
6. Place room temperature cream cheese into food processor.
7. Pulse the cream cheese to break it up.
8. Add trout to the food processor.
9. Process to combine.
10. Add capers, paprika, zest and juice of a whole lemon.
11. Continue processing until well combined.
12. Transfer to a serving bowl and garnish with chives.