Went fishing on Lake Michigan in Traverse City last summer. Caught our limit in under 2 hours. Now what the heck do you do with all this Trout? Smoke it and make a dip!
Start with about 2# of skin on Trout fillets. Brine overnight with 1/4C kosher salt, 1/2C brown sugar, 2T soy sauce, 1T black pepper.
Smoke at 165 for 4 hours. Turn grill up to 225 and cook another 30 minutes or until you get to 140F internal. Remove skin from fillets and mix in with 8oz sour cream, 8oz cream cheese, 2 garlic cloves, 1T fresh parsley, 2T fresh dill, 1T fresh chives, salt & pepper to taste. I actually took the cream cheese and seasoned it with garlic powder, onion powder, salt & pepper and smoked on it’s foil for the last hour with the trout.
Refrigerate and let the flavors meld. Will be best the second day.