Smoked Trout Dip
Servings: 6 as an app
Ingredients
- Four 2.8-ounce cans smoked rainbow trout I use Fishwife brand
- ½ cup small-diced celery
- 2 green onions thinly sliced
- 2 garlic cloves minced
- 1 teaspoon dijon mustard
- 3 tablespoons crème fraiche
- 3 tablespoons homemade mayo
- ½ teaspoon freshly ground black pepper plus more to taste
- Kosher salt to taste
- Green jalapeño Tabasco sauce for serving
- Saltine crackers for serving
Instructions
- In a large bowl, add the smoked trout and using the back of a spoon, break up the fish until it is all flakey and broken apart.
- Add the celery, green onions, garlic, Dijon, crème fraiche, mayo, and pepper and stir until well combined. Add salt and more pepper, to taste.
- Cover and refrigerate for at least 30 minutes, preferably for 2-3 hours. Serve with cracker and Green jalapeño Tabasco sauce.
- This keeps well in the fridge for up to 4 days.