Wednesday, July 28, 2010

Smoked Lake Trout Spread

Lake trout are still being caught in Seneca and Cayuga Lakes, though spiny water fleas are interfering with down rigger lines. Jigging maybe the best way to fish them right now. Here is a delicious recipe utilizing smoked lake trout...

Smoked Lake Trout Spread

3/4 lb. smoked trout fillets (any species)
1/2 cup sour cream, light preferably

8 oz. cream cheese, low fat preferably, room temperature
2 Tbsp. fresh lemon juice

1 tsp. grated lemon zest/rind
1 Tbsp. horseradish mustard

1-2 Tbsp. finely chopped red onion or shallot
1/4 tsp pepper (or to taste)
2 Tbsp. fresh chopped parsley and/or dill

Flake the smoked trout and add it along with all remaining ingredients to a food processor or blender. Blend until almost smooth. Serve on cracker or bread as an appetizer with perhaps a sprig of parsley or dill for garnish. Will keep for up to 5 days if covered and kept refrigerated.

If you are out of crackers on a Sunday afternoon, here is an easy cracker recipe...

Sesame Thyme Crackers

1 1/4 cup whole grain white flour (all purpose will work)

2 T. olive oil

1/2 t. salt

4 T. cold water

3 T. sesame seeds

1 T. fresh or dried thyme (or other herbs)

Mix all ingredients in a food processor until dough forms a ball (dough can also be mixed by hand). Roll the dough out on parchment paper placed on a cookie sheet (or just directly on a cookie sheet) to 1/8" thickness and cut into squares. Bake at 400 degrees for 10-15 minutes, until golden brown and crisp.

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