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Export 7 ingredients for grocery delivery
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.
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