Lake trout are still being caught in Seneca and Cayuga Lakes, though spiny water fleas are interfering with down rigger lines. Jigging may be the best way to fish them right now. Here is a delicious recipe utilizing smoked lake trout…
3/4 pound smoked trout fillets (any species)
1/2 cup sour cream, light preferably
8 ounces cream cheese, low fat preferably, room temperature
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1 tablespoon horseradish mustard
1-2 tablespoons. finely chopped red onion or shallot
1/4 teaspoon pepper (or to taste)
2 tablespoons fresh chopped parsley or dill
Flake the smoked trout and add it along with all remaining ingredients to a food processor or blender. Blend until almost smooth.
Serve on cracker or bread as an appetizer with perhaps a sprig of parsley or dill for garnish. This spread will keep for up to 5 days if covered and kept refrigerated.
If you are out of crackers on a Sunday afternoon, here is an easy cracker recipe…
1 1/4 cup whole grain white flour (all purpose will work)
2 tablespoons olive oil
1/2 teaspoon salt
4 tablespoons cold water
3 tablespoons sesame seeds
1 tablespoon fresh or dried thyme (or other herbs)
Mix all ingredients in a food processor until dough forms a ball (dough can also be mixed by hand).
Roll the dough out on parchment paper placed on a cookie sheet (or just directly on a cookie sheet) to 1/8 inch thickness and cut into squares.
Bake at 400 degrees for 10-15 minutes, until golden brown and crisp.