Smoked Trout Dip

Smoked Trout Dip

By 2 April, 2017

Here's a quick easy dip to serve with drinks.  I really like it spread on a celery stick for a snack. A good one for Lent. I used Goulburn River Hot Smoked Trout which is moist, fleshy and lightly smoked with native Victorian Mountain Ash Eucalyptus.



Break the trout into pieces and place in a food processor bowl.  Add the ricotta, lemon juice, cream and Worcestershire and tomato sauces. Pulse until you have a slightly chunky mixture. Add the dill and capers; season with salt and pepper.
Pulse briefly just to blend mixture.  Taste and add more lemon juice if needed. Transfer to a serving bowl.  Garnish with extra dill and serve with thinly sliced toast or Ancient Grains Valley Road Pita Crisps. Also delicious spread on crisp celery sticks.

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