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Smoked Trout Dip

Smoked Trout Dip

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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
Smoked Trout Dip

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

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.
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
  • 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.

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