You have navigated to "Smoked Trout Dip"
We've teamed up with our pals at Fishwife to share this recipe by Rebekah Peppler for a smoked-trout dip. Perfect for when you don't want to turn the oven on. You can now find the Fishwife Smoky Trio on Pantry Pals.
Ingredients
Serves 4 to 6
For the dip:
- Two (3.5 ounce) tins Fishwife Smoked Rainbow Trout
- ¼ cup crème fraîche
- 3 tablespoons fresh lemon juice
- ½ small shallot, grated on a microplane
- Piment d’Espelette (or smoked paprika)
- Fine sea salt and freshly ground black pepper
For the herb topping
- ½ cup tightly packed fresh celery leaves, finely chopped
- ½ cup tightly packed fresh flat-leaf parsley, finely chopped
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fresh lemon zest
- Fine sea salt and freshly ground black pepper
To make the dip:
- In the medium Stir Crazy mixing bowl, add the trout and use a fork to flake.
- Add the crème fraîche, lemon juice, and shallot; season with Piment d’Espelette, salt, and pepper.
- Mix to combine and transfer to a serving bowl.
To make the herb topping:
- In the small Stir Crazy mixing bowl, combine the chopped celery and parsley leaves. Add the olive oil, lemon zest, and season with salt and pepper. Stir to combine.
Combine:
- Spoon the herb topping over the trout dip, stirring it slightly into the dip but leaving most on top.
- Sprinkle with Piment d’Espelette and serve with potato chips and cut vegetables.
