Smoked Rainbow Trout Dip

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

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

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.

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

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

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.

While the trout is drying, prepare a smoker with charcoal and pecan wood chunks. Maintain the smoker to a temperature of 150°.

Smoke the rainbow trout, skin down, for about an hour, until the flesh begins to flake.

Remove the rainbow trout from the smoker and place in a rimmed baking sheet. Allow to cool to room temperature.

When the rainbow trout is cooled, peel away the skin and discard. Gently flake the fish into bite size chunks.

In a medium size mixing bowl, combine the cream cheese, sour cream and horseradish. Mix until smooth.

Add the Kosher salt, Tabasco, lemon juice and mix well.

Gently fold in the chives and the smoke trout. Refrigerate for 1 hour to allow the flavors to combine.

Serve with crackers.