This weekend I'm going camping at a spot that has a kids-only super stocked section of rainbow trout. I'm looking for a way to stretch 1 or 2 trout into a meal, and thought trout dip would do it.

We'll have a propane burner and a pot and a pan, but also might cook it over campfire for flavor. We'll have to wing it.

Most online recipes seem to basically be equal parts trout meat with some combination of cream cheese, and/or sour cream and/or mayo, along with finely diced green onion, plenty of lemon juice, some salt and pepper. Since I don't have a blender, thinking cream cheese would be too much work mixing by hand. I don't know.

Is that basically it? Just add crackers or bagel crisps for dipping?

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Posted by deeprig9

Unincorporated Ozora

Member since Sep 2012

76096 posts

Posted on 4/27/20 at 5:49 pm to deeprig9

I think I'll go with the New York Times food section recipe which is simply greek yogurt, lemon juice, chives, black pepper, and smoked trout meat ( I plan to pick meat off the carcass after roasting on a stick over a campfire. )

It's simple and obviously pretty good since the NYT published it and they never publish bullshite.

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Posted by hungryone

river parishes

Member since Sep 2010

11987 posts

Posted on 4/27/20 at 6:36 pm to deeprig9

Obvi, roasted on a stick vs smoked trout as referenced by The NY Times aren’t exactly the same flavor. So don’t expect a hugely smoky flavor in your dip. Why not just let the kids eat it with their fingers off the bone? We loved to eat pan fried sunfish (patassa) that way when I was a kid.

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Posted by deeprig9

Unincorporated Ozora

Member since Sep 2012

76096 posts

Posted on 4/27/20 at 7:44 pm to hungryone

quote:
Why not just let the kids eat it with their fingers off the bone? We loved to eat pan fried sunfish (patassa) that way when I was a kid.

A couple reasons.

#1- my 5yo isn't a big seafood fan anymore. He loved it when he was younger, but is going through a phase. So making it more palatable and deliverable.

#2- Sunfish (bluegill, shellcracker, etc) don't have the same kind of bone structure as a rainbow trout, tons more little pinbones in the trout. Almost impossible for a small child to pick around them. It would basically be a wasted fish.

#3- The trout in this river are the small 9 to 10 inch variety that don't fillet out or debone very well, like a larger fish. So that's why I thought about simply gutting, roasting, pick the meat out into a bowl, then whip it all together with something and eat it with crackers.

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