Save 8 ounces of the trout when you made this recipe. Use this to make the great dip recipe below.
- 1 package Hi Mountain Alaskan Salmon Brine
- 1 gallon ice water
- 1 large whole trout or several smaller trout
- 1/4 cup dark maple syrup
- Hi Mountain Cajun Cowboy Seasoning
- In a non-metallic container, dissolve the Hi Mountain Alaskan Salmon Brine in the ice water. Place the fish in the brine and refrigerate overnight.
- After the brining is complete, rinse the fish carefully and pat dry with paper towel.
- Place the trout on a cooking rack and return to the refrigerator for 4 hours to dry. This is an important step to properly smoke fish.
- After drying is complete, remove the trout from the refrigerator and allow it to reach room temperature.
- While the trout is reaching room temperature, set your smoker or pellet grill to 180 degrees.
- Once the trout reaches room temperature, apply a light coat of dark maple syrup inside the cavity and on both sides of the fish.
- Apply a liberal amount of Cajun Cowboy Seasoning inside and outside of the trout.
- Prop open the cavity of the trout with wooden tooth picks.
- Place the cooking rack with the trout into the smoker and cook until the fish reaches an internal temperature of 145 degrees.
- Be sure to baste multiple times with remaining maple syrup during the smoking process.
- Once fish reaches 145 degrees remove from smoker.
- You can serve the trout hot or chill for an hour or more and serve it cold. Tastes great either hot or cold.
- 8 oz smoked trout, skinned and flaked
- 8 oz cream cheese, softened
- 1/3 cup sour cream
- 1 green onion, finely chopped
- 1 tbsp Worcestershire sauce
- 1/2 tsp lemon juice
- 1 tsp Hi Mountain Garlic Pepper Seasoning
- 1 tsp Hi Mountain Trail Dust Seasoning
- 1/4 tsp Cajun Cowboy (or more if you like more kick)
- Combine all the ingredients in a bowl and stir until blended well.
- Cover and refrigerate for 30 minutes.
- Serve with your favorite crackers.