Try this farm-fresh trout dip from Smoke in Chimneys

Hoping to level-up your next charcuterie board? Look no further: Smoke in Chimneys’ farm-fresh trout dip brings an unparalleled blitz of savory, Shenandoah Valley flavor. Husband-and-wife owners Ty and Shannon Walker handcraft the small-batch, warm season offering on a restored, century-old Newcastle trout hatchery. Fish are raised the old-fashioned way in a complex of streams and ponds filled with water from one of the state’s most pristine and nutrient-rich limestone springs. The Walkers smoke then flake the meat, adding house-made cream cheese, sour cream, smoked paprika, Hungarian paprika, chipotle, and a dash of Highland County maple syrup.