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Smoked Trout Dip

Use this dip for crackers or bread as an appetizer, or serve it with celery sticks. Or both. Any oily fish works, but I prefer this with lake trout. See headnotes for alternative fish.

Prep Time: 20 minutes.

Cook Time: 0 minutes.

Total Time: 20 minutes:

Course: Appetizer, lunch, Snack

Cuisine: American

Servings: 8 servings

Author: Hank Shaw

Ingredients:

1 1/2 pounds smoked trout (see above for alternative fish)

3 ounces cream cheese

2 tablespoons pickle juice (optional)

1 tablespoon minced chives or green onion

2 tablespoons sour cream, or mayonnaise

2 teaspoons prepared horseradish

2 teaspoons Dijon mustard (any mustard will do)

1 shallot, minced

1 tablespoon lemon juice, or to taste

hot sauce and black pepper, to taste

Instructions:

Remove any skin or bones from the smoked fish and put into a bowl. Add all the other ingredients and pound and mash everything until it becomes a rough spread. Tinker with the seasonings as you like and serve cool over bread or crackers, or celery stalks.

Notes:

As I mention, I use hot smoked lake trout here, but any hot smoked fish will work. 

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I like Hank Shaw's recipes. He has a wide variety of dishes for all of nature's edibles whether caught, foraged, grown, or hunted. His websites listed below.

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Effetto ottico impressionante 😲😉😁

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The ketchup trick

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