Smoked Trout Dip – RecipeArcade

Smoked Trout Dip is my favorite dish. I always love to take in selected restaurants. I am going to try this today in my residence. I got the recipe from my friends who is a chef in Denver.

Ingredients

• 8 ounces smoked trout, skin removed, flaked
• 1 pinch cayenne pepper
• 8 ounces cream cheese
• ½ teaspoon prepared horseradish
• ⅓ cup sour cream
• 1 teaspoon paprika
• 1 green onion, finely chopped
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• ½ teaspoon lemon juice
• 1 pinch ground black pepper to taste

Instructions

1. Discard the head, and skin and flake the trout fillets.
2. Puree the cream cheese, horseradish and sour cream, in a mini food processor.
3. Add the fish and pulse to a make a smooth dip. Transfer to a bowl and stir in the parsley and onion , and the lemon juice, to taste.
4. Refrigerate until firm, about 1 hour. Serve with celery or endive leaves.

Smoked Trout Dip

Debby

Smoked Trout Dip is my favorite dish. I always love to take in selected restaurants. I am going to try this today in my residence. I got the recipe from my friends who is a chef in Denver.

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 5 mins

Total Time 35 mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

• 8 ounces smoked trout skin removed, flaked
• 1 pinch cayenne pepper
• 8 ounces cream cheese
• ½ teaspoon prepared horseradish
• ⅓ cup sour cream
• 1 teaspoon paprika
• 1 green onion finely chopped
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• ½ teaspoon lemon juice
• 1 pinch ground black pepper to taste

Instructions

 

• Discard the head, and skin and flake the trout fillets.
• Puree the cream cheese, horseradish and sour cream, in a mini food processor.
• Add the fish and pulse to a make a smooth dip. Transfer to a bowl and stir in the parsley and onion , and the lemon juice, to taste.
• Refrigerate until firm, about 1 hour. Serve with celery or endive leaves.