Step 1

Set up Kamado Joe for indirect cooking, 200-225F, with 3 wood chunks of your choice. We use maple.

Step 2

Set trout on cedar planks and add light layer of Dijon mustard as binder.

Step 3

Season with kosher salt, fresh cracked pepper, thyme and garlic and top with lemon slices.

Step 4

Smoke until meat thermometer in deepest part of the fish registers 130F.

Step 5

Gently scoop flesh off the skin, skin should remain on the wood, into a mixing bowl.

Step 6

Combine with crème fraiche, thyme, juice of one lemon, and salt and pepper to taste.

Step 7

Hold in fridge for one hour so dip can firm up, then serve with crackers topped with trout/salmon eggs.