If you don't have fresh horseradish, whisk a few teaspoons of strong horseradish sauce into the dressing - Matt Austin I recently got sent some wild Lough Neagh smoked trout from my friend Steve ...

Smoking trout at home is “surprisingly easy,” said Seamus Mullen in Hero Food (Andrews McMeel). If you have a large pot, a rack that fits inside, and any space outdoors where you can light a small ...

The most challenging part of Thanksgiving dinner is not getting the turkey and 16 forms of trimmings to the table. It’s deciding what to serve before those 17 components of the heaviest meal of the ...

1 ½ C Labneh 2 TB Shallots 3 TB Olive Oil 2 tsp caraway seeds 3 scallions, thinly sliced Salt and pepper 4 Smoked Trout Fillets, flaked from bone In bowl, mix together all ingredients except the trout ...

Generously salt and pepper the trout, and lay the fillets skin side down on a wire rack.Start a fire in a Weber grill with 10 to 15 coals. Let the coals burn until the temperature reaches 150 to 170 ...

Q. I read your article in the paper about Bob Lessard’s fishing camp up in Ontario (“The Ol’ Trapper’s Getaway,” Page E1, Aug. 31), and the story talks about smoking lake trout. I do smoking, and the ...

No skin or bones to fuss with. Firm flakes break tidily with a fork, with an underlying, gentle smokiness. If you only add one canned fish to your Trader Joe's cart, make it the Farm Raised Hardwood ...

Have you seen those stories saying smoked foods are trending for 2017? Really? Well, in the South, smoked foods aren’t trending. They’re a staple. Ham? Barbecue? Bacon? Where would everyday Southern ...

I grew up bass fishing the Kankakee River in Illinois with my dad, on those rare days he had off work. When I moved to Spokane, Wash., for graduate school, I transitioned from bass fishing to ...

Chinese or otherwise, that’s too daunting for Scott Drewno, the executive chef at the Source in downtown Washington. Yet when it came time to update his dim-sum brunch menu, he opted for a witty, ...

Smoking fish is as old as fishing itself. Some techniques, and of course equipment, have evolved since our ancestors first tied a line to a stick, but some universal truths remain as relevant as ever.