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Herby smoked trout dip
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This dip is pâté-like in texture, so is good for spreading onto toast or crackers. For something more dippable, add a bit more soured cream or lemon juice.
2 x 125g hot smoked rainbow trout fillets *
150g soured cream, crème fraîche or Greek yogurt
10g finely chopped dill, plus extra to serve
2 lemons, zest of both, juice of 1
10 French breakfast radishes, halved
125g seeded crackers
*(Available in selected stores)
1. Flake the trout fillets then put in a bowl with the soured cream (or alternative), dill, zest from 1 lemon and lemon juice. Using a fork, combine until the mixture comes together into a creamy dip (some larger bits of trout are fine); season with freshly ground black pepper and a little salt. Transfer to a small serving bowl and top with more dill and the remaining lemon zest. Serve with the radishes and crackers for dipping.
This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2019.