Description
A good smoked fish dip recipe is worth its weight in gold. Make this your new “house dip”!
Ingredients
1 smoked trout fillet with the skin peeled off (These can be found next to the smoked salmon near the seafood case. There are two to a package. Eat the other one on a salad or double the recipe.)
4 oz cream cheese at room temperature
2 green onions or 1/4 c red onions
1/2 t Dijon mustard
1 T capers, drained
1/4 t smoke in a bottle (if you have it)
Instructions
Throw all ingredients except peeled trout into food processor.
When onions are chopped well and cream cheese is somewhat fluffy, add your trout.
Do a few quick on/offs in the processor and you are finito!
Garnish with thinly sliced radishes and finely chopped green onions.
Serve with crostini toasts or your favorite crackers. Or spread this on celery. Leftovers taste great on an everything bagel.
Notes
Feel free to double this and use both fillets.
Other suggestions are in above post.
