This dip is another delicious use of smoked trout. My husband raves about it every time I make it.
Have it on warm toasted bread. Some thinly sliced radishes on top will give a nice touch.
You will need:
- About 7-8 oz smoked trout, skin and bones removed
- 4 oz cream cheese (you can take regular or light, both will be delicious)
- 5-6 Tbsp sour cream (regular, light or nonfat – any will work great. I prefer the latter as trout is quite fatty fish)
- About ½ tsp wasabi, more or less to your taste (can use horseradish instead)
- A pinch of black pepper
- 1 Tbsp thinly sliced chives
Put all ingredients except chives into a food processor and puree until smooth, but still retaining some texture.
Transfer the dip to a bowl and stir in chives. Serve at room temperature or slightly chilled.
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