SMOKED TROUT/SALMON
FILLET AND SKIN FISH
IN A NON-METALLIC CONTAINER ADD 1 GALLON APPLE JUICE, 1 CUP BROWN SUGAR AND 1/2 CUP KOSHER SALT
REFRIGERATE OVERNIGHT
RINSE FILLETS AND PLACE ON SMOKER RACK
RUB BROWN SUGAR ON FILLETS AND DRIZZLE HONEY ON FILLETS
SMOKE UNTIL DONE USING HICKORY OR FRUIT WOOD
 

TAKU SMOKERIES FAMOUS PATE’
1 POUND SMOKED SALMON
16 OZ CREAM CHEESE
1 CUP MAYONAISE
1/2 TBSP DIJON MUSTARD
1/2 TBSP LEMON JUICE
1 TSP DILL WEED
FEW PINCHES PEPPER
REMOVE SKIN AND FINELY SHRED THE SMOKED SALMON. ADD SOFTENED CREAM CHEESE IN SMALL CHUNKS. PROCESS ALL INGREDIENTS IN FOOD PROCESSOR. ENJOY ON CRACKERS, BAGELS OR BREAD. I HAVES SUBSTITUTED THE SALMON WITH SMOKED LAKE TROUT AND IT IS DELICIOUS. TO SPICE IT UP A BIT YOU MAY TRY ADDING HORSERADDISH OR HOT SAUCE TO YOUR TASTE.