Smoked trout is a stealth red carpet ingredient. I never used to buy it, until one day, I was star struck by a dip at a friend’s house. She didn’t even have a recipe – it was one of those oh-I-just-threw-it-together kinds of recipes. Great. After doing a little taste detective work and some experiments in my kitchen it came down to five basic, but potently flavorful ingredients: cream cheese, smoked trout, onion, horseradish and parsley. Any one of these elemental flavors will make a dip zingy and delicious. All together they make a mouthwatering, charming appetizer that stands out in a crowd on the potluck table. And the best of it all? It really takes no more than 10 minutes to make.Submitted by Helen Lentze
1 (8 oz). tub Green Valley Creamery Cream Cheese
1 smoked trout filet
1/2 small red onion
1 Tbsp. prepared horseradish
1 cup Italian parsley, chopped
Pepper to taste
- An hour before preparing the recipe, take the cream cheese out of the refrigerator and allow it to adjust to room temperature.
- Remove the skin from the bottom of smoked trout filet, then gently pull the remainder into small pieces by hand.
- Finely mince the red onion and chop the Italian parsley.
- In a medium sized bowl, combine the cream cheese, trout, onion, horseradish, parsley and pepper with a fork until well combined. Serve with cucumber slices, crackers or fresh bread.