Name: Smoked Trout and Dill Dip
Prep time: 15 min
Total time: 15 min
Yield: 10 serving(s)
Ingredients: 1/4 lb (115 g) smoked trout; 1 cup (250 ml) plain Greek yogurt; 1/3 cup (75 ml) crème fraîche; 1 tbsp chopped dill; 1 tbsp chopped chives; 1 lemon, the finely grated zest; 2 tsp (10 ml) lemon juice; 1 tsp capers, chopped; 1/4 cup (10 g) microgreens

Ingredients

- 1/4 lb (115 g) smoked trout
- 1 cup (250 ml) plain Greek yogurt
- 1/3 cup (75 ml) crème fraîche
- 1 tbsp chopped dill
- 1 tbsp chopped chives
- 1 lemon, the finely grated zest
- 2 tsp (10 ml) lemon juice
- 1 tsp capers, chopped
- 1/4 cup (10 g) microgreens

Preparation

- 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.
- 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.
- When ready to serve, garnish with microgreens and serve with breadsticks and raw vegetables.

Smoked Trout and Dill Dip

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Ingredients

Preparation

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