This is my favorite way to enjoy smoked Lake Trout. It also works with other trout species as well as salmon, but it is the BEST with Lakers in my professional opinion. A food processor is essential.
Ingredients:
3-4 large Lake Trout Filet (for smaller salmon, use 6-8 filet). Remove skin
2 packs Cream Cheese
1 cup Sour Cream or Plain Traditional Greek Yogurt
1 whole lemon
1 Jalapeño
4 celery sticks
1 tbsp minced garlic
1/2 of an apple (optional for sweetness)
1/2 cup of chopped green onion
Extra Virgin Olive Oil
Salt and Pepper
White Wine or Apple Cider Vinegar (pickle juice is also an option but use sparingly)
How to put together:
Remove skin from filets and add to food processor.
Squeeze juice of 1/2 lemon into processor.
Pulse but do not totally shred until fish breaks up and clumps together.
Remove fish, place in large mixing bowl and set aside
Add cream cheese, sour cream (or yogurt), onion, garlic, apple, jalapeño , celery, and salt and pepper and blend on low. As this is mixing, add olive oil to the feed tube. Add enough to make ingredients blend smoothly. You can also mix your vinegar in at this point. I wouldn’t go crazy with the vinegar, just a splash should do. You can add more after mixing in the fish.
Add wet ingredients to mixing bowl with fish and mix together by hand until consistency is achieved. If you prefer a smoother dip, return the mix to the processor and blend to liking. I prefer mine chunky versus smooth. It’s all about personal taste.
Grab a spoon and give it a taste. Add salt and pepper, lemon, and vinegar as needed.
If you are patient and can wait 30 minutes, cover the bowl and place in the fridge. It will allow all the ingredients to meld and chill out.
Serve with crackers, pita, bruschetta, baguette, etc.
Will keep for 5-7 days refrigerated or 6 months if frozen (it never lasts that long!)
https://jamesaddictioncharters.com/smoke-your-catch/: Smoked Fish Dip Recipe