Smoked trout dip



Submitted recipe and photo courtesy of Ted’s Montana Grill


4 oz. smoked trout

2 tbsp. trout mayo

6 ciabatta toast points

2 oz. tortilla chips

1/8 tsp chili powder

½ tsp chopped cilantro


Place trout onto a cedar plank, skin-side down. Season with fish seasoning and cook for 9 minutes.

Cover with plastic wrap and chill fish on cedar plank,

When completely cooled, remove meat from the skin and flake into large pieces.

In a mixing bowl, combine trout with trout mayo. Then garnish with chili powder and chopped cilantro.

Serve with ciabatta toast or tortilla chips.

Current Morning Briefing Logo

Stay CURRENT with our daily newsletter (M-F) and breaking news alerts delivered to your inbox for free!

Select list(s) to subscribe to

By submitting this form, you are consenting to receive marketing emails from: Current Publishing, 30 S. Range Line Road, Carmel, IN, 46032, You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact