Smoked Mullet and White Bean Dip
• 1 C shredded smoked mullet, approximately 1 small fillet
• 1⁄2 C white beans
• 2 TBS extra virgin olive oil
• Juice and zest of 1⁄2 of a lemon
• Salt to taste

1. Place all ingredients in a food processor and bled until smooth.
2. Serve with crackers or on toast, garnished with fresh dill.

Notes: Sumac can be used in place of the lemon but a little more liquid may be needed to get the
consistency correct. If using canned beans drain but do not rinse before measuring. Reserve bean liquid
to adjust final consistency if needed. Any smoked fish may be substituted.

This recipe was adapted from Sean Sherman’s The Sioux Chef cookbook. Check it out its amazing!

Cold Smoked Trout
• 1⁄4 Kosher salt
• 1⁄4 C brown sugar
• Zest of 1 orange
• 2 TBS fresh dill
• 2 rainbow trout fillets

1. Mix first 4 ingredients in a small bowl.
2. Place trout in a non reactive dish.
3. Rub the trout on both side with the curing mix.
4. Cover and refrigerate for at least 4 hours but ideally overnight.
5. Cold smoke the fish for about 4 hours until the internal temperature reaches 120 or hot smoke
the fish to N internal temp of 145.
6. Allow the fish to cool and refrigerate until use.