Here's a way to get some extra mileage from your next smoking session.
While the smoker is fired up, smoke some trout, then use the fish to make an intense spread.
Cookbook authors Bill and Cheryl Alters Jamison include the recipe in their book "Sublime Smoke" (Harvard Common Press, $16.95).
A whole trout smokes in about 30 minutes. You can put the fish on when you finish smoking the main course. Make the spread and refrigerate it to serve the next day.
Because fish tends to dry out in a smoker, the Jamisons recommend covering the fish with a paste, in this case, lemon juice and horseradish.
The Jamisons' Drop-Dead Trout Spread
Makes about 2 cups or 6 servings
2 teaspoons plus 1 tablespoon fresh lemon juice (divided use)
1/2 teaspoon horseradish
1 trout (about 8 ounces); may also use whitefish
3 ounces cream cheese at room temperature
3 tablespoons minced onion
3 tablespoons pecan pieces, toasted
salt and fresh-ground black pepper to taste
1 1/2 teaspoons creole mustard
1 teaspoon white wine
Worcestershire sauce to taste
hot pepper sauce to taste
Prepare the smoker, bringing the temperature to 200 degrees to 220 degrees.
In a small bowl, combine 2 teaspoons lemon juice and horseradish; rub the trout inside and out with this paste. Let the fish sit at room temperature for 20 to 30 minutes.
Transfer the trout to the smoker. Cook the fish until it's opaque and flakes easily, 35 to 45 minutes. Allow the trout to cool for at least 15 minutes.
Flake the fish, discarding any skin and bones. Place the fish and remaining ingredients in a food processor and pulse until well mixed. Pack the spread into a small serving bowl and refrigerate for at least 30 minutes. Serve with zucchini rounds, crackers or bread sticks.
Pub Date: 6/03/98