Here’s a delicious, easy summer appetizer that you’ve probably never thought of serving! > Smoked Trout Spread
This is yet another recipe I made on our New England vacation earlier this summer. Yes, I was a Crazy Cook while on vacation!! I couldn’t help it. I had a kitchen with a view of the ocean, and it was just so enjoyable to be in there cooking for my gang. This is another recipe I spotted in my current obsession: The Beach House Cookbook. It is SUCH a good recipe for serving to a hungry crowd, and I love that it’s really different than your usual 7-layer dip.
The first order of business for this recipe is locating smoked trout. I thought I’d have to call around and explore a lot before I found it, but the first market I called had it. Smoked trout can be found near where you’d find the smoked salmon in your regular market. In fact, it’s sold in the same sort of packet that smoked salmon is sold in. I’ll bet you have it at your market too and you’ve never noticed it before!
It’s easiest to make this recipe in a food processor since you want to blend everything together well and you don’t want large chunks of anything to stand out. I didn’t have a food processor in the beach house we were renting, so I went with their Margarita Blender instead (ha!). I figured that would be powerful enough to do the job- and it totally was!
And that’s it- easy, right? It’s a creamy dill-based dip with the smoked trout mixed in. There’s some horseradish in there too, so you get a little bit of heat (not a lot). I would say that you could definitely sub smoked salmon for the trout if you prefer, but we all really loved the trout!
Toasted baguette slices were our preferred accompaniment to serving, but crackers would also be just as good.
Yield: 1 1/2 cups
Prep Time: 15 min
Smoked Trout Spread
3/4 cup part-skim ricotta
1/4 cup low fat sour cream
8-ounces smoked trout, cut into small pieces
2 tablespoons fresh chopped dill
2 green onions, chopped
1 tablespoon horseradish
1 teaspoon freshly squeezed lemon juice
freshly ground black pepper
crackers or baguette slices, for serving
Place all ingredients (except crackers/baguette) in a food processor or powerful blender. Process until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate for a few hours before serving. Serve with crackers or baguette slices.
*You can certainly use whole milk ricotta and full-fat sour cream for this recipe.
SOURCE: RecipeGirl.com (adapted slightly from The Beach House Cookbook by Barbara Scott-Goodman)
Disclosure: There are Amazon affiliate links included within this post.