Share + Savor by Kylie Mazon-Chambers

Author:Kylie Mazon-Chambers [Mazon-Chambers, Kylie]
Language: eng
Format: epub
Publisher: Page Street Publishing Co.
Published: 2020-07-02T00:00:00+00:00

In a medium bowl, stir together the cream cheese, sour cream and lemon juice until thoroughly combined, then fold in the smoked trout, chives, 1 teaspoon of the dill and the black pepper. The fish should still have some texture.

Cover the dip and refrigerate until ready to use. The dip can be made up to 4 days in advance.

Serve the dip topped with the remaining 2 teaspoons (2 g) of dill, pickled onions and capers. Enjoy on the Summer Seafood Platter or on its own with grilled bread for dipping.

TIP: Look for smoked trout in the refrigerated section of grocery stores, by the smoked salmon and lox.

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