Sarah Lane’s Trout Dip

Prepare the Egg (a barbecue cooker) to cook indirectly (with convEGGtor) at 250 F with apple-wood chunks added for smoke flavor. Spray a perforated grid with vegetable spray and place the fish on it. Season with salt and pepper. Place the fish in the Egg and cook for about an hour until golden brown and firm to the touch. Set aside to cool for 1 hour. In a large bowl combine cream cheese, mayo, sour cream, green onions, jalapeño, lemon zest, lemon juice, parsley, salt and hot sauce. With a big spoon, mix until well blended. Break the fish up with your hands into small pieces and add it to the bowl. Mix well, trying not to break the fish up too much. Taste and add salt, hot sauce and capers if needed. Serve with crackers and extra hot sauce on the side. Makes about 8 servings.