Smoked trout dip

Recipe by: Marc Ainsworth


  • 2 x 500g smoked trout (rainbow or brown trout)
  • 250ml ricotta cheese
  • 250ml sour cream
  • Juice of 1 lemon
  • Bunch of dill
  • Cracked pepper
  • Salt to taste


  1. Flake off boneless pieces of smoked trout and put aside on plate.
  2. Using a food processor, combine the ricotta, sour cream, lemon juice & dill. Whiz.
  3. Add smoked trout pieces. Whiz.
  4. Add salt and pepper to taste, whizzing to blend. Taste. Season further if required.
  5. Serve with dry crackers. Enjoy!
  6. Refrigerate for days.