Smoked Trout or Salmon Dip
1 x 275 gm smoked trout or salmon (skinned and boned)
2 tbs/30 mL lemon juice
4 tbs/60 mL single cream or cream cheese of your choice*
2 tbs of finely chopped chives
Ground black pepper
125 gm butter
Put the trout flesh in a food processor or chop up finely with a sharp knife.
Add the butter, lemon juice, cream and pepper and blitz in a food processor for 30 seconds or blend with a fork until smooth.
Can be served creamy or chunky. Chill before serving.
You can use regular cream cheese, curd cheese, cottage cheese, ricotta, or any other cream cheese of your choice instead of cream.
Suggested wood for smoking
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