Seafood
Smoked Trout Dip
Ingredients
- 4 oz. Harbor Banks® Smoked Norwegian Steelhead Trout
- 1 oz. Chef's Line® Créme Fraîche
- 2 T Glenview Farms® Heavy Cream
- 1 oz. Glenview Farms Cream Cheese
- 1 tsp. Parsley, chopped
- 1 tsp. Rykoff Sexton® Meyer Lemon Juice
- Salt and Pepper, to taste
- ½ tsp. Paprika
- 16 leaves Belgian Endive
PREPARATION
- Place smoked trout, cream cheese and crème fraîche in robot coupe, and blend until coarse.
- Add cream, parsley, lemon juice and paprika, and slowly blend to incorporate.
- Add salt and pepper to taste.
- Serve in ramekin bowl with Belgian endive leaves.
- Cold dip can be held in the refrigerator.
Serves 4 portions (shareable appetizer)