Smoked Trout and Dill Dip
Smoked Trout and Dill Dip
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Smoked Trout and Dill Dip

Preparation
15 MIN
Cooling
1 H
Servings
10
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Ingredients

Preparation

  1. In a small food processor, finely chop the trout. Transfer to a bowl. Using a spatula, fold in the yogurt, crème fraîche, herbs, lemon zest and juice, and capers. Season with salt and pepper.
  2. Spoon the mixture into a pastry bag fitted with a plain round tip. Pipe the dip into 10 small glass jars or ramekins. Cover and refrigerate for at least 1 hour. The dip can be made up to 1 day in advance.
  3. When ready to serve, garnish with microgreens and serve with bread sticks and raw vegetables.

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