I just nailed Curmudgeon's feet to the floor long enough to get the recipe for smoked trout pate.

Bake the trout (not grilled; used indirect heat and the cover on) on a grill (like a Webber). Use wood chips for smoking on the coals.

While the fish is cooking, saute shallots in butter with fresh ground black pepper, Old Bay seasoning and a dash of single malt Scotch (Laphroaig is nice).

When the fish has cooled, remove the meat from the bones, mis with the shallot/butter/whiskey misture. Mix thoroughly, breaking up any larger pieces. Put in a container and chill. Serve with bread or crackers.

Is this thread creep? Sorry, if it is.

Bat Goddess