Today we smoked some fresh rainbow trout with pecan wood and it came out delicious. We made a small batch of trout mousse with it and it was an instant food memory for me. Where I am from in Gulf coastal Florida, many waterfront seafood restaurants and oyster bars offer smoked mullet (or mackerel, or bluefish) dip with saltine crackers on their menus. So I decided to make my own, that is a slightly “elevated” version of a Florida classic. My fresh baked soda crackers are very similar in taste and texture to a saltine. I just use less salt and added fresh ground pepper.
Just think…If we put this much care and effort into a complimentary hors d oeuvre; you are in for a real culinary treat when you get your food.
We look forward to seeing you soon.
Bon Appetite! Chef Brian