Smoked Trout Dip
Servings: 6
Ingredients
- 4 (2.8 ounce) cans smoked rainbow trout, such as Fishwife brand
- 1/2 cup small-diced celery
- 2 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 3 tablespoons crème fraiche
- 3 tablespoons mayonnaise
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- kosher salt, to taste
- green jalapeño hot 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 to 3 hours. Serve with cracker and Green jalapeño Tabasco sauce.
- This keeps well in the fridge for up to 4 days.
Nutrition
Calories: 147kcal | Carbohydrates: 1g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 264mg | Potassium: 152mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 350IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 1mg