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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