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  • Recipe
  • Seafood

Smoked Trout Dip

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

  1. Place smoked trout, cream cheese and crème fraîche in robot coupe, and blend until coarse.
  2. Add cream, parsley, lemon juice and paprika, and slowly blend to incorporate.
  3. Add salt and pepper to taste.
  4. Serve in ramekin bowl with Belgian endive leaves.
  5. Cold dip can be held in the refrigerator.

Serves 4 portions (shareable appetizer)