Saturday, November 28, 2009

Smoked brook trout patte'

Thanksgiving is behind us, but a few holiday feasts remain, and there are still some great ways to put those smoked brookies from the summer's catch-and-kill adventures to good use. One of my favorite ways to used up smoked brookies is to put them in a fantastic patte' that goes great on chips and crackers, with a little sharp cheese.

Here's what you'll need:

  • Four cups chopped smoked brook trout--put it in a food processor and puree it for best results. Do your best to remove all the bones.
  • Three cups cream cheese, softened.
  • One teaspoon garlic powder
  • One-half teaspoon red pepper
  • One chopped yellow or purple onion
  • Salt and pepper to taste
Simply mix all the ingredients together in a food processor, and blend together nicely. You can shape the final product into a "cheese ball" and even coat it with good chopped smoked almonds, or you can simply put it in a bowl. The smoky flavor of the fish, combined with the garlic and onions is excellent, and the red pepper gives it a bit of a kick. Enjoy...

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