From the menu … Marlow’s Tavern, 1950 Satellite Blvd. NW., Duluth. 770-622-2033; marlowstavern.com
Once a month I have a couple of hours to kill at Marlow’s Tavern in Duluth. They have a smoked trout dip that I love. I would really like to be able to make it at home so that I can try some of their other menu items on my monthly visit. Thanks! — Bob Reid, Snellville
Chef John C. Metz of Marlow’s Tavern was happy to share this recipe. Here’s what he had to say. “Always start with a high-quality, hot-smoked trout. It is an easy process to do on your own if you have the proper tools and know-how. With the scale that we prepare it on, we prefer to leave the smoking up to the pros. We use Ducktrap River Smoked Rainbow Trout Fillets for its exceptional quality, consistency and great moisture content. We find it’s not too overwhelming on the smoke. They are great folks and we’re happy have them as one of our small vendor partners.”
Be sure to taste the dip before adding the horseradish in order to adjust according to the trout you are using. The amount given here works for the tavern and the Ducktrap trout. If you are using a different smoked trout, you may want a little less or a little more.
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