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Smoked Trout w/Smoked Poblano Salsa and Chipotle Crema (D, KLP)
Source: Chef 2 Chef
Serves: 8

4 trouts, cleaned
1/4 cup sugar
1/4 cup salt
1 quart water
1 lemon, sliced thinly
A couple of handfuls of your favorite wood smoking chips, soaked for at least 20 minutes
1 red onion, sliced thinly, to garnish

Poblano Salsa:
4 poblano chiles
1 pound tomatillos, peeled and washed
1 red onion
1 teaspoon oregano
1 tablespoon olive oil
Salt, to taste

Chipotle Crema:
1 cup heavy cream
1/2 cup sour cream
2 tablespoons chipotle from canned chipotle in adobo, finely chopped

Smoke Trout:
To prepare the trout, mix the sugar, salt, and water to make brine. Put half the lemon slices in the cavity of the fish. Place the fish in a gallon-size recloseable plastic bag along with the brine. Refrigerate for two hours.

Prepare the smoker. When the coals are ready, put the soaked wood chips on the coals. Put the remaining lemon slices on the grill and put the trout on top of the lemon slices (see below about adding other items to the smoker).

Close the smoker and let the trout smoke for 1-1/2 hours (internal temperature should be 165¯F). Remove from smoker and let cool on a rack, uncovered, for an hour.

Serve, or wrap and refrigerate until ready to use.

Make Salsa:
For the poblano salsa, put the chiles and tomatillos in the smoker at the same time you put the trout in. Take them out after an hour.

Remove the seeds from the poblanos. Put the poblanos, tomatillos, onion, oregano and olive oil in the work bowl of a food processor and pulse until the chiles, tomatillos and onion are coarsely chopped. Transfer to a bowl and season to taste with salt. Refrigerate until ready to serve.

Make Chipotle Crema:
For the chipotle crema, whip the cream. When it is stiff, whip in the sour cream and the chipotle adobo.

Poster's Notes:
One of my favorite things to smoke is trout and my favorite wood to smoke it on is apple wood. Other fruit woods or nut woods work nicely also. The trout is brined so that it does not dry out in the smoking process.

Serve this with triangles of warmed flour tortillas and/or blue and yellow corn tortillas. It is also great on your favorite cracker.

For the oregano in the salsa, fresh is best but dry is fine as long as it's aromatic.

The chipotle in adobo is available in the Mexican food aisle at most supermarkets.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A