HORSERADISH & SMOKED TROUT DIP

INGREDIENTS

• 6 oz smoked trout, skin removed and bones checked

• ½ cup cream cheese, room temperature

• ½ cup sour cream

• ¼ cup fresh dill, chopped

• 2 teaspoons prepared horseradish

• 1 tablespoon fresh lemon juice (about ½ lemon)

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• To Serve (Optional)

  • Extra chopped dill

  • Chopped chives

  • Potato chips or crackers

INSTRUCTIONS

• Prep the smoked trout by removing the skin and checking for any remaining bones.

• Add the trout, cream cheese, sour cream, dill, horseradish, and lemon juice to a food processor.

• Process until mostly smooth, scraping down the sides as needed, until the dip is creamy and spreadable.

• Season with salt and black pepper to taste.

• Transfer to a serving bowl and finish with extra black pepper and optional dill or chives.

• Serve with potato chips or crackers.

Make Ahead

• The dip can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

• Stir before serving and re-season with salt, pepper, or lemon as needed.

• Add additional herbs just before serving to keep them vibrant.