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Smoked Trout Dip

November 30, 2011

by Elizabeth

I’ve been wanting to make smoked trout dip for approximately 4 years, ever since I sampled some at a Williams-Sonoma cooking class. I loved it then, but I was scared of buying the “wrong”  smoked trout and the dip being too fishy. (I hate fishy fish with a passion.) I finally faced my fish fears over Thanksgiving weekend and trusted Central Market with the smoked trout. Since Central Market can do no wrong, it was of course delicious and not fishy at all. Although it should be noted that smoked trout is by nature not as strong as smoked salmon, so if you have an aversion to smoked salmon like I do, still give this a try. It’s a nice change from our typical baked brie/ cheese ball/ puff pastry hors d’oeuvres spread.

Smoked Trout Spread, adapted from Sweet Paul

serves 6 – 8

4 ounces smoked trout*
1/2 cup sour cream
4 ounces cream cheese, room temperature
1 teaspoon lemon juice
1 teaspoon Old Bay seasoning
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1 tablespoon minced fresh parsley
crackers, bagel chips, or endive spears for serving

In a food processor, mix the sour cream and cream cheese until well blended. Add the trout, lemon juice, and seasonings, pulse until the trout is mixed in but there are still some chunks of trout visible. Taste and season as needed. Serve chilled with crackers, crostini, or bagel chips – but endive spears also make a lovely pairing.

*I found my smoked trout at Central Market in the section with the smoked salmon, sausages, fresh pastas, etc. It came in a heavy duty sealed plastic pouch, was not packed in oil and had no extra seasonings on it.


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