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RECIPE # 4456 SMOKED TROUT DIP Monday March 29, 2010

RECIPE # 4456 SMOKED TROUT DIP Monday March 29, 2010

CREATED Mar 29, 2010

 

 

 

MITCHELL MURPHREE / FIVE SENSES RESTAURANT & CATERING; MURFREESBORO

Smoked Trout Dip

1 cup or about 8 oz of smoked trout

1 lb cream cheese (softened)

1T lemon juice

1T grated onion

1t fresh horseradish

1/3 cup sour cream

1T fresh dill

pinch kosher salt

dash of hot sauce

Remove the skin from the trout and flake into a side bowl. Put all of the other ingredients into a large mixing bowl and mix thoroughly. Add the flaked trout and combine being careful not to shred the trout. Taste and season if necessary. Serve with seeded or spiced crackers. Makes about 4 cups.