Equipment
- 1 food processor
Ingredients
- 8 oz. smoked trout
- ½ cup cream cheese* sub dairy-free easily!
- ¼ cup mayo
- ½ lemon, juiced
- 2 tsp grain dijon mustard
- 1-2 tbsp fresh dill, chopped
- 2 tbsp chives, chopped (more for topping)
To accompany:
- crackers or chips for servings
- pickled anything optional
Instructions
- Combine the mayo and cream cheese in a small food processor, pulse together to mix. Or mix very well by hand in a bowl.
- Peel the skin off the trout and break up into smaller pieces. Add into the food processor, along with the rest of ingredients (saving a some chives for topping).
- Mix until trout is chopped and mix is somewhat smooth. The texture is up to you. If you don’t have a food processor, chop the trout up small before adding to the bowl.
- Taste to see if you need more acid (lemon) and top with chives. Serve alongside chips, crackers and/or bread. And add something pickled (radish, onions, cucumbers) for an extra punch!
Notes
- Can be stored in an airtight container in the fridge for up to a week.
- If you're subbing dairy free cream cheese, I personally love the Kite Hill Chive variety. SO good!