The Jamisons' Drop-Dead Trout Spread

• 2 tsp. fresh lemon juice
• 1 tbsp. fresh lemon juice
• 1/2 tsp. horseradish
• 1 (8 oz.) trout
• whitefish
• 3 oz. cream cheese, at room temperature
• 3 tbsp. minced onion
• 3 tbsp. pecan pieces, toasted
• Salt and freshly ground black pepper, to taste
• 1-7/8 tbsp. Creole mustard
• 1 tsp. white wine
• Worcestershire sauce, to taste
• Hot pepper sauce, to taste

1. Prepare the smoker, bringing the temperature to 200 to 220F.
2. In a small bowl combine 2 tsp.
3. lemon juice and horseradish; rub the trout inside and out with this paste.
4. Let the fish sit at room temperature for 26 to 30 minutes.
5. Transfer the trout to the smoker.
6. Cook the fish until it is opaque and flakes easily, approximately 35 to 45 minutes.
7. Allow the trout to cool for at least 15 minutes.
8. Flake the fish, discarding any skin and bones.
9. Place the fish and remaining ingredients in a food processor and pulse until well mixed.
10. Pack the spread into a small serving bowl and refrigerate for at least 30 minutes.
11. Serve with zucchini rounds, crackers or breadsticks.

lemon juice, lemon juice, horseradish, trout, whitefish, cream cheese, onion, pecan, salt, creole mustard, white wine, worcestershire sauce, pepper sauce

Taken from www.foodgeeks.com/recipes/3843 (may not work)