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Trout Fishing County Mayo
Clive Madgwick
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Smoked Trout and Tarragon Dip
Gourmet Archives
1/2 pound smoked trout, skin and bones discarded
(can substitute smoked salmon or whitefish)
1 cup crème fraîche
3 tablespoons fresh lemon juice
1/4 cup minced shallot
1/4 cup finely chopped fresh tarragon
(1 tablespoon dried)
1 teaspoon freshly grated lemon zest
1/2 teaspoon pepper
Accompaniments:
1 seedless cucumber, cut into 1/4-inch rounds
2 red apples, sliced into thin wedges and tossed with lemon juice
Melba toasts
In a food processor chop fine the trout, add the crème fraîche,
lemon
juice and shallot and process the mixture until it is just combined (do not
overprocess or crème fraîche may separate). Add the tarragon, zest and pepper, pulse the
motor briefly to blend the dip and transfer dip to a crock
or serving bowl. Chill the dip
for at least 1 hour and up to 2 days. Serve
the dip at room temperature with the cucumber,
apples and Melba toast.
Makes about 2 cups.
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