Hit the incoming tide on the Wando for a few hours Sunday despite all the wind. Saw several small groups of spottail that were not interested in the mud minnows, cut mulllet, or artificials. Later as the tide moved in, caught 2 Trout, one keeper on MM and other on EC grub. Since there was only one keeper made a little dip.
Smoked Trout Dip:
1/2 Cup Mayonnaise
1/4 Cup Sour cream (the recipe I had did not call for this, but I added it)
1/2 Cup Sweet Relish
1/4 Celery Chopped very fine
1/4 Onion Chopped very fine
Fresh cracked pepper & Salt
12 oz. Smoked Trout (I just had one 16" fish)
As for the Trout, de-headed and gutted, I just put him on the smoker at about 300 degrees and put the chips on thick to hit him with the smoke heavey for about 20-25 mins. Pealed skin off and flaked meat off with fork, and let cool. Then mix in a bowl with all other ingredients. Let chill in fridge for a few hours, then enjoy on crackers…