Smoked Trout Dip
Ingredients
2 smoked trout, meat removed from the bone | ||
1 cup mayonnaise | ||
1/2 cup cream cheese, softened | ||
1/4 cup sour cream | ||
2 tsp onion powder | ||
1/2 cup celery | ||
2 tbs fresh parsley | ||
juice of 1/2 lemon | ||
kosher salt and fresh cracked black pepper to taste |
- Remove the skin and flesh from the trout. Try to keep the chunks as large as possible. About 1 inch pieces.
- To the bowl of a food processor add the mayonnaise, cream cheese, onion powder, celery, parsley and lemon juice.
- Process until smooth. Taste for seasoning, then add salt and pepper if desired.
- Remove the mixture from the food processor and add to a large bowl.
- Add the chunks of trout and gently mix well, trying not to break up the trout too much.
- Serve with crackers.
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