Delight in this creamy smoked rainbow trout dip topped with fresh herbs and a sprinkle of piment d’Espelette. Perfectly paired with potato chips for a flavorful appetizer!
Fishwife Smoked Rainbow Trout
Delight in this creamy smoked rainbow trout dip topped with fresh herbs and a sprinkle of piment d’Espelette. Perfectly paired with potato chips for a flavorful appetizer!
Fishwife Smoked Rainbow Trout
- • Two (3.5 ounce) tins Fishwife Smoked Rainbow Trout
- • ¼ cup crème fraîche
- • 3 tablespoons fresh lemon juice
- • ½ small shallot, grated on a microplane
- • Piment d’Espelette (or smoked paprika)
- • Fine sea salt and freshly ground black pepper
- • ½ cup tightly packed fresh celery leaves, finely chopped
- • ½ cup tightly packed fresh flat-leaf parsley, finely chopped
- • 2 tablespoons extra-virgin olive oil
- • 1 teaspoon fresh lemon zest
- • Fine sea salt and freshly ground black pepper
- • Piment d’Espelette (or smoked paprika), for serving
- • Potato chips, for serving
- To make the dip: in a medium bowl, add the trout and use a fork to flake. Add the crème fraîche, lemon juice, and shallot; season with Piment d’Espelette, salt, and pepper. Mix to combine and transfer to a serving bowl.
- To make the herb topping: in another medium bowl, combine the chopped celery and parsley leaves. Add the olive oil, lemon zest, and season with salt and pepper. Stir to combine.
- Spoon the herb topping over the trout dip, stirring it slightly into the dip but leaving most on top. Sprinkle with Piment d’Espelette and serve with potato chips.
Fishwife Smoked Rainbow Trout
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