Smoked Trout With Chive Cream Cheese
By: Sheri Wetherell
Published: March 16, 2009

Even though we had  (all in one day, mind you) snow, sleet, rain, clouds/fog, beautiful blue skies, then more snow again, our group of friends felt the urge to fire up the  barbecues and smokers and have ourselves a cook-off. We are more than ready for spring here in Seattle! The categories were the standard trio: meat, sauces, and sides.
I made Barnaby's famous potato salad, which is easy as pie and always a winner - even though I felt a bit like a slacker - but I felt it best to steer clear of the serious grillers. Plus, I was the photographer and the unofficial Official Wine Taster (even though that wasn't a category, nor were we doing any wine tasting). Still, I looked official seated on the leather barstool.
With all the meat being smoked and grilled (tri-tip, pork ribs, flank steak) I felt we needed to add some fish to the "red meat mix." Especially after last week's pork gluttony at Cochon. I vaguely remember swearing off meat for a month, didn't I? That obviously didn't last long.
Barnaby threw four whole trout in the smoker and let them swim in alder smoke for about an hour. The pellets we use are all-natural wood pellets from BBQr's Delight, by far the best we've found.
We mixed fresh finely chopped chives with whipped cream cheese, smeared a bit on water crackers, and placed a lovely tender hunk of trout on each. Then our friend's five-year old son, Sammy, topped them off with more fresh chives. As he put it, "My dad was a sous chef, I know how to do it." Ahh, the child of my dreams!
Stay tuned for the rest of the menu...