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Time to add some tins!

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Spring Trout Dip in a Tin

Spring Trout Dip in a Tin

Recipe by Vilda Gonzalez

2 servings

Spring Trout Dip in a Tin


2 tins Fishwife Smoked Trout 

¾ cup cream cheese, plain or seasoned with chives 

¼ cup sour cream 

2 tbsp mayonnaise 

½ bulb of fennel, finely diced 

1 medium shallot, minced 

1 tbsp chopped fennel fronds 

1 tbsp chopped green onion 

Zest of one lemon 

Salt and black pepper, to taste 

Pinch aleppo pepper 

To serve: 

Toasted sourdough bread 

Radicchio, endive, celery, or any crunchy vegetable 


Empty the contents of the trout tins, liquid and all, into a small bowl. Gently mash the trout with a fork until all of the large pieces have been broken down. In a medium mixing bowl, combine the cream cheese, sour cream and mayonnaise. Fold in the trout, chopped fennel, minced shallot, herbs, and seasoning. Mix till properly combined, then taste and adjust for seasoning. 

When ready to serve, spoon the trout tip back into the tins. If you’re feeling cheeky, present this inside a Fishwife trout carton and delight in your guest’s surprise! Enjoy alongside a medley of vegetables and toasted sourdough bread.

Spring Trout Dip in a Tin


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