Growing up in a sportsman’s paradise of Pennsylvania, I often watched my uncles and cousins fish for trout in the abundant streams. This dish is also referred to, in the east, as “smokies” named after the Great Smokey Mountains. This recipe makes about 8 individual servings, but can be made in one large dish for parties.
Ready
- 1 lb smoked trout, broken into chunks
- 1 cup grated cheddar cheese
- 1 cup grated Monterey jack cheese
- 1 cup heavy cream
- Favorite tomato salsa
- Crackers or chips for dipping
Set
- 8 individual ramekins or one shallow oven-proof baking dish, oiled
- Cookie sheet
Go
- Preheat oven 450°F.
- Divide the smoked trout evenly among ramekins or shallow baking dish.
- Divide and sprinkle cheeses evenly over trout.
- Place a dollop of salsa on top, and then pour in cream.
- Place ramekins or dish in oven. Place cookie sheet underneath to catch any over-boil.
- Bake until golden and bubbling hot (about 9-10 minutes).
- Serve with crackers or chips.