Quote:
Originally Posted by Gerry Zagorski
Thanks akoop... So once you smoke the trout, let it cool down, take it off the bone and mix the meat with the sour cream and horseradish and make a spread??
I had some Bluefish Pate once up in Nantucket that was done sort of like this and it was very tasty.
Drooling on my keyboard now  |
We let the trout cool and pick chunks off the bone, place the chunks on crackers and put a small spoon of the spread on top. Sometimes we put capers in the spread also.
I had this at a restaurant in Vermont years ago as an appetizer and went nuts over it.
