Smoked Appetizers

I love finger food. Sometimes, the single-bite concept is the most appetizing.

I rediscovered this recently after buying an electric smoker from Cabela’s. In the short time that I’ve had the MasterBuilt Electric Smokehouse, we’ve enjoyed a couple of sockeye salmon filets as well as two pheasant breasts, a dozen or so pheasant legs and thighs and a small sharp-tailed grouse. Soon, I’m going to try some elk meat.

The timing of buying the smoker couldn’t have been more perfect, since we soon will be having family visiting us from Cincinnati. And they love finger food as much as I do. Smoked appetizers such as the pheasant and salmon will be perfect for grazing on while we do some catching up.

If you’re looking for another appetizer of the smoked variety, here is one for a smoked trout spread.

Smoked Trout Spread
1 smoked trout, about 4 ounces
¼ cup plain yogurt
½ teaspoon minced lemon zest
Salt and freshly ground black pepper to taste
1 tablespoon chopped chives or parsley
16 toast rounds (1½ inch in diameter) or crackers
Remove skin and any fins or bones from the trout. Chop the meat coarsely and transfer to a bowl. Add yogurt, lemon zest, salt and pepper and chives. Stir well, taste and adjust seasoning.
Spread about 1½ teaspoons on toast rounds or crackers. Chill until ready to serve.
Yield: ½ cup, enough for 16 appetizers.

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