There have finally been a few days dry enough for me to put my smoker out in front of the garage and have at the smoking. I will try to smoke almost anything! On this sunny morning I stoked the smoker with alder chips and I smoked 4 lamb shanks (more about them in a later post), a small pork tenderloin which I ate on sandwiches, and two fat trout. I admit, I “caught” the trout in the grocery store, but they were mighty tasty nonetheless. The first evening I shared the smoked trout with a friend, on crackers with cream cheese. The next morning I had it on a bagel. I decided to use the rest of the trout to make smoked trout salad, which I planned to have on crackers. Then I came upon these adorable little corn chip cups, called scoopers. I originally bought them to use with fresh salsa – the baked cups only have 3 grams of fat for 14 cups. Be sure you get the baked ones, though. The regular scoopers have a lot more fat.
At any rate, I proceeded to make the trout salad and fill the little cups. What a nice, easy, impressive little appetizer. I am going to experiment with more fillings for these little cups.
Smoked Trout Cups
4 ounces of smoked trout, bones and skin removed and chopped
2 Tablespoons finely chopped onion
½ teaspoon dried dill
2 Tablespoons non-fat sour cream
sea salt to taste
14 baked corn “scoops”
Mix trout, onion, dill, sour cream and salt thoroughly. Divide evenly among the scoops cups. Don’t fill the cups too far ahead of time; they get soggy. You might also decorate each cup with a sprig of parley, sliver of radish or another garnish. Makes 14 adorable and tasty smoked trout cups at just under 1 gram of fat/cup.