Recipe: smoked trout dip

  • Updated: October 2, 2013 - 12:32 PM

SMOKED TROUT DIP

Makes 2 cups.

Note: Adapted from a recipe developed by Sara Foster.

• 6 oz. Greek yogurt, drained

• 8 oz. smoked trout

• Juice and zest of 1/2 lemon

• 2 tbsp. prepared horseradish

2 tbsp. buttermilk (well-shaken)

• 1 tbsp. grated onion

• 1 tbsp. Dijon mustard

• Sea salt

• Freshly ground black pepper

• Pinch of cayenne

• Drizzle of extra-virgin olive oil

Directions

In a bowl, stir together drained yogurt, trout, lemon zest and juice, horseradish, buttermilk, onion and mustard. Season to taste with sea salt, black pepper and a pinch of cayenne.

Cover and refrigerate until ready to serve.

Just before serving, swirl a little extra-virgin olive oil over the top; serve with thin crackers or crudité.

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