This spread has been a great hit everytime I've served it. Keeps for about a week in the fridge in the unlikely case you have leftovers.
Smoke 2 whole cleaned rainbow trout at 275 for about 45 mins or until just done. I used Alderwood to smoke mine.
Remove from the smoker and let cool. Remove the meat and put in a food processor along with 4 oz of cream cheese and 4 oz of marscapone. If you can't find marscapone use 8 oz of cream cheese, it'll be fine. Add a couple cloves of smoke roasted garlic, a pinch of salt, and a pinch (or more) of cayenne.
Process until just well combined.
Adjust seasoning and serve. I serve mine with French bread or Stoned Wheat Thins. It goes in a hurry!
Smoke 2 whole cleaned rainbow trout at 275 for about 45 mins or until just done. I used Alderwood to smoke mine.
Remove from the smoker and let cool. Remove the meat and put in a food processor along with 4 oz of cream cheese and 4 oz of marscapone. If you can't find marscapone use 8 oz of cream cheese, it'll be fine. Add a couple cloves of smoke roasted garlic, a pinch of salt, and a pinch (or more) of cayenne.
Process until just well combined.
Adjust seasoning and serve. I serve mine with French bread or Stoned Wheat Thins. It goes in a hurry!