just another saturday, well since I decided to skip carmel this weekend and stay in davis, since friends are in town, well I decided to use this weekend and give the smoker a run for it's money.

So today we make trout spread for bagels and smoked trout.

• buy 4 trouts = 10$
• buy cottage cheese and cream cheese = 5$
• buy 12 bagels = 6$

ok now this is out of the way time to setup the smoker, this time we use apple wood chips to see how they work.

First we brine the trouts for an hour in sugar and salt (lesson for next time, brine 2 - 3 hours, they are a bit dry and needed a lot of salt), while setting up the fire. It turned out that the new york times is an aweful starter, so let's try another newspaper the next time.

The trouts are now happily smoking for 3 hours at 220-240 Fahrenheit and I use this time to be productive, equals watching cheesy movies.

Once the trout were done, we had one for lunch, put away one for dinner and mixed 2 for the spread.

• sellery
• onion
• garlic
• cottage cheese
• cream cheese

It turned out that my hand blender is broken, our other blender is not strong enough and a fork is a lot of work. So the spread is a bit chunky, but very tasty!
And I also have about 2 pound of spread now, which has to be eaten in the next 4 days, so 2 bagels for breakfast everyday and if somebody want's some spread, call me.
(It has some fishbones, blame the blender...)

About the smoked trout in general? It's is amaizingly tasty and quite a fat fish. I like it.