How to make it

  • Brush trout with oil and set aside.
  • Prepare smoker.
  • When coals are hot,add drained wood.
  • Set water pan,about two-thirds full of hot water,in place.
  • Place trout on grill rack.
  • Cover and cook trout for 45 minutes or until done to taste.
  • Fish will be a golden color and will flake easily when prodded with tines of a fork.
  • Remove skin and bones from trout.
  • Flake fish and place in a bowl.
  • Mix in pear,onion,sage,red pepper,garlic,and salt.
  • Mix pate until all ingredients are combined.
  • Spoon into a serving bowl.
  • The pate can be served immediately or covered and refrigerated for later use.
  • Serve with crudites such as carrot sticks,pepper slices,scallions,and other vegetables of your choice and crackers.

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