Smoked trout dip
Recipe by: Marc Ainsworth
INGREDIENTS
- 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
METHOD
- Flake off boneless pieces of smoked trout and put aside on plate.
- Using a food processor, combine the ricotta, sour cream, lemon juice & dill. Whiz.
- Add smoked trout pieces. Whiz.
- Add salt and pepper to taste, whizzing to blend. Taste. Season further if required.
- Serve with dry crackers. Enjoy!
- Refrigerate for days.