Chef Jonathon shares a great recipe for evening deck sitting and socializing.
Smoked Trout Dip
12 oz High quality smoked trout
4 oz Cream cheese, room temp
½ c. Sour cream
3 Tbs horseradish
2 tsp Salt
½ tsp Esplette Powder
1Tbs Lemon juice
1tsp ea. Tarragon, Parsley, Chive, and Chervil, Chopped fine
1. Combine cream cheese, sour cream, and horseradish in bowl; mix until smooth.
- Add salt, Esplette, and lemon juice. Mix well.
- Gently fold in trout and herbs.
Serve with crackers. will keep up to 3 days in refrigerator.