Smoked Trout Dip
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
53
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Cream Cheese (softened)1 cup
Sour Cream1 tbsp
Prepared Horseradish1 tbsp
Red Onion (minced)1 tbsp
Parsley (minced flat-leaf)4 ribs
Celery (cut into sticks)Directions:
1
Discard the head, and skin and flake the trout fillets
2
Puree the cream cheese, sour cream, and horseradish in a mini food processor
3
Add the fish and pulse to a make a smooth dip
4
Transfer to a bowl and stir in the onion and parsley, and the lemon juice, to taste
5
Refrigerate until firm, about 1 hour
6
Serve with celery or endive leaves