Ingredients
- 8 oz smoked trout fillets
- 8 oz cream cheese
- 1 tbsp capers increase by 2 tsp if you really like capers
- 1 tsp dried dill weed
- 1 tsp paprika
- 1 medium lemon for zest and juice
- 2 tbsp fresh chives, finely chopped plus 2 tsp for garnish
- salt and pepper for taste
Instructions
- Bring the cream cheese to room temperature and set up a food processor. Finely chop the chives, reserve 2 tsp for garnish.
- Pulse the cream cheese to break it up and then crumble the smoked trout on top. Process to combine.
- Add the capers, dried dill, paprika and pulse to combine.
- Add the zest of the whole lemon and squeeze the juice of about half of it. Pulse one last time to combine. Transfer to a mixing bowl. Fold in the chives. Transfer to a serving bowl and garnish with reserved chives and a pinch of paprika.
Notes
*Be sure to use good quality smoked trout fillets as opposed to canned smoked trout. The quality of the fish directly impacts the end results in this recipe - both taste and texture. **If you'd rather use fresh dill chop it finely and add it in the end along with the chives. The dip is best enjoyed right away but will save well refrigerated for a few days. Remember to bring it to room temperature before serving. To make toasted baguette slices cut a baguette in about half an inch thick diagonal slices, arrange them onto a baking sheet, drizzle with olive oil and season with salt and pepper. Bake in a 375 F oven for about eight minutes or until they start turning golden brown. Turn them over once, after the first four minutes