It’s time once again for the monthly 4-ingredient challenge, and this month we were up against:
- Freshwater Fish Filet
- Sourdough Bread
Talk about an unholy mix of ingredients. It took me most of the month to figure out what I was going to try and pull off. Fortunately I was able to get some good ideas after some serious surfing, and decided to go with an appetizer rather than a full meal.
The steelhead trout filets (think salmon before they get too large) were smoked on the WSM mostly following instructions found on The Virtual Weber Bullet and modified only slightly. For starters, the recipe on TVWB suggested using salmon, and the ocean-caught variety. Next, I was short on time and only loosely stuck to brining and drying times. No matter though, after about 4 hours on the WSM at 225°F using apple smoke wood over some Kingsford Competition briquettes I had some great tasting smoked steelhead.
The smoked fish went in the refrigerator all night and was turned into the Steelhead Broccoli Spread the next day. For those that can actually follow recipes, here’s one now.
Smoked Steelhead & Broccoli Spread
- 6 oz. smoked steelhead
- 1/2 cup steamed broccoli florets
- 1/2 cup cream cheese
- 1/2 cup sour cream
- 2 tbs. finely sliced green onions
- 2 tbs. softened butter
- 1 tbs. brandy
- 1/8 tsp. salt
- 1/8 tsp. fresh ground pepper
- 1/8 tsp. cayenne pepper
Heat butter over medium heat in a small skillet and saute onions for about a minute. Break the smoked steelhead into small flakes and stir into the onion and butter mix. Chop steamed broccoli florets and stir into the pan until mixture is heated throughout.
Put the mix and the remainder of the ingredients into a food processor and pulse until fully blended. Scoop the spread into a mold or plastic container, cover, and refrigerate for at least one hour before using.
Once the spread was chilled, a sourdough baguette was sliced into thin strips and toasted. The spread was loaded into a pastry bag and squeezed onto each slice of sourdough toast, then garnished with a thin slice of Fuji apple and sprinkled with chopped fresh cilantro.
The end result was very good, and disappeared almost as quickly as the smoked burger appetizers made earlier in the day. And there is plenty of spread leftover to make other goodies out of later in the week.
As usual, don’t forget to see what my fellow bloggers came up with this month. I’m guessing that the offerings this month will all be very different, and all worthy of a look. We also have a new blogger joining us this month, Hanneke Eerden from The Netherlands, so be sure and stop by her site and check out what The Dutchess is up to this month.
About this month’s “On Our Grills” 4 Ingredient Challenge Bloggers
The BBQ Grail
The BBQ Grail website was created in 2007, initially to document the author’s quest to find the perfect backyard BBQ experience. Since that time The BBQ Grail has become one of the more popular BBQ blogs on the internet and is listed on Alltop.com as one of the top BBQ blogs.
Bob’s Brew and ‘Que
Bob started Bob’s Brew and ‘Que in August of 2009 with the intent of sharing his views on food and drink. Originally focused on BBQ and Homebrew, it was inevitable that the influences of his upbringing in the San Francisco Bay Area and it’s wealth of ingredients as well as his heritage as an American of Japanese ancestry would help focus his blog, as it has his approach to food and drink.
Grill Adventures by Broadcast Marc
Grill Adventures by broadcastmarc was started in March of 2010. According to the author, he started the BBQ thing when he was 30, before that they ate a lot outside and had fun, but when kids came into their life they started serious cooking. Most of it is really healthy. The grill has a special place in his heart because they love to do things outside. Everything he makes is an adventure, and sometimes they use the books. They try to grill as much as they can year round.
The Dutchess Cooks
After years of cooking, grilling, baking and reading other people’s blogs, she thought “why not start my own blog?” And she did, in 2010, but after a short period of time a blog wasn’t enough and the she started her own website. In her own words: “It’s not my goal to publish or come up with fancy and difficult recipes: just good and delicious food with an international twist! Straight from my plate to yours!”