Name: Smoked Rainbow Trout Dip
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 4 cups cold water; 8 black tea bags; ¼ cup Kosher salt; ¼ cup granulated sugar; 12 oz. rainbow trout fillets skin-on; 4 oz. cream cheese at room temperature; ½ cup sour cream; 3 Tbsp. prepared horseradish; 3 tsp. Kosher salt; 2 dashes Tabasco; 1 Tbsp. fresh lemon juice

This store requires javascript to be enabled for some features to work correctly.

Cured

Fresh

Gear

Gift Cards

Recipes

Our Story

Kitchen Items Needed

All products featured on Swine & Sea are all product that I use on a daily basis. However, when you buy something through the retail links below, we earn an affiliate commission.

Recipe

Smoked Trout

4 cups
cold water
8
black tea bags
¼ cup
Kosher salt
¼ cup
granulated sugar
12 oz.
rainbow trout fillets , skin-on

Dip

4 oz.
cream cheese , at room temperature
½ cup
sour cream
3 Tbsp.
prepared horseradish
3 tsp.
Kosher salt
2 dashes
Tabasco
1 Tbsp.
fresh lemon juice

Smoked Trout

Step 1

Put the water in a medium sauce pan and bring it to a boil, over medium high heat.

Step 2

Remove pan from the heat and add the tea bags. Allow the tea bags to steep for 10 minutes.

Step 3

Strain the tea into a nonreactive heatproof container, large enough to hold the rainbow trout comfortably. Add the salt and granulated sugar and stir until both have completely dissolved.

Step 4

Allow the black tea brine to cool to room temperature and then cool in the refrigerator until completely cool.

Step 5

Place the rainbow trout in the brine, cover and refrigerate for 12 hours.

Step 6

Line a wire rack with paper towels. Remove the trout from the black tea brine and rinse under cool water and place on the lined wire rack. Allow the trout to air dry for at least 1 hour.