Smoked Trout and Dill Dip
Smoked Trout and Dill Dip
Ingredients
- 1/4 lb (115 g) smoked trout
- 1 cup (250 ml) plain Greek yogurt
- 1/3 cup (75 ml) crème fraîche
- 1 tbsp chopped dill
- 1 tbsp chopped chives
- 1 lemon, the finely grated zest
- 2 tsp (10 ml) lemon juice
- 1 tsp capers, chopped
- 1/4 cup (10 g) microgreens
Instructions
- In a small food processor, finely chop the trout. Transfer to a bowl. Using a spatula, fold in the yogurt, crème fraîche, herbs, lemon zest and juice, and capers. Season with salt and pepper.
- Spoon the mixture into a pastry bag fitted with a plain round tip. Pipe the dip into 10 small glass jars or ramekins. Cover and refrigerate for at least 1 hour. The dip can be made up to 1 day in advance.
- When ready to serve, garnish with microgreens and serve with breadsticks and raw vegetables.
Smoked Trout and Dill Dip