ASHLEI'S SMOKED TROUT DIP
I always have the trout dip at one of my favorite restaurants. I have finally figured out the recipe (or at least my delicious version.) Serve with crusty baguette chips, pita chips, bagel chips, etc.
Provided by ashlei
Categories Appetizers and Snacks Seafood
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Combine trout, cream cheese, sour cream, green onion, Worcestershire sauce, garlic powder, paprika, lemon juice, horseradish, cayenne pepper, and black pepper in a bowl; stir until blended. Cover and refrigerate for 30 minutes.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 2.3 g, Cholesterol 57.8 mg, Fat 14 g, Fiber 0.2 g, Protein 10.5 g, SaturatedFat 8.1 g, Sodium 111.4 mg, Sugar 0.5 g
SMOKED TROUT SCHMEAR
Steps:
- Place crumbled trout and softened cream cheese in a bowl. Add lemon juice, dill, chives, capers, horseradish, black pepper, salt, and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer. Transfer to a ramekin; wrap with plastic wrap. Refrigerate for 2 or 3 hours before serving to let flavors develop.
Nutrition Facts : Calories 214.1 calories, Carbohydrate 1.9 g, Cholesterol 97.1 mg, Fat 17.1 g, Fiber 0.2 g, Protein 13.4 g, SaturatedFat 10 g, Sodium 211.7 mg, Sugar 0.3 g
SMOKED TROUT AND CHIVE CREAM CHEESE SPREAD
From the "Smokin" cookbook Makes about 1 1/2 cups, may be doubled easily for a large crowd. This recipe is to be made using a stove top smoker.
Provided by TxGriffLover
Categories Trout
Time 40m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Smoke the trout according to the recipe Stove Top Smoker Smoked Whole Trout. (See related recipe).
- Cool to room temperature.
- Pick over the trout fillet, removing any fine bones or pieces of skin but leaving the trout in the largest pieces possible.
- Stir the trout, cream cheese, scallions, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper together gently in a mixing bowl until blended, leaving the trout in smallish pieces. (For an even chunkier spread, beat all the ingredients except the trout together, then gently fold in the trout)
- Taste and stir in a little more salt and/or pepper if you like.
- The spread may be made up to two days in advance and stored, covered in the refrigerator.
- Bring to room temperature and sprinkle the chives over the top before serving.
- If you're making canapes or stuffing celery with the spread, sprinkle a little of the chives over each.
Nutrition Facts : Calories 230.8, Fat 21.1, SaturatedFat 12.7, Cholesterol 73.8, Sodium 397.5, Carbohydrate 2.4, Fiber 0.2, Sugar 0.3, Protein 8.6
SMOKED TROUT SPREAD
Provided by Micheline Maynard
Categories quick, condiments, appetizer
Time 15m
Yield About 3 1/2 cups
Number Of Ingredients 8
Steps:
- In a food processor, layer the trout, 1 1/2 packages cream cheese, basil and 3 tablespoons horseradish. Add white pepper and scallions or chives. Pulse several times until mixture is roughly blended. Add remaining half-package of cream cheese, and pulse again until mixture is smooth. Taste, and add additional horseradish if needed.
- Transfer mixture to a wide serving bowl. Halve tomatoes lengthwise and remove seeds. Cut tomatoes into 1/2-inch dice and pat dry on paper towels. Fold tomatoes into trout spread. Serve with crackers or slices of cucumber, or refrigerate and use within three days.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 21 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 11 grams, Sodium 252 milligrams, Sugar 3 grams, TransFat 0 grams
ENDIVE WITH SMOKED TROUT AND HERBED CREAM CHEESE
Categories Fish Leafy Green No-Cook Cocktail Party Low Carb Quick & Easy Cream Cheese Trout Endive Dill Bon Appétit
Yield Makes about 34
Number Of Ingredients 7
Steps:
- Mix first 4 ingredients in small bowl. Season with freshly ground black pepper. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.)
- Separate endive into leaves. Spread small amount of cheese mixture on base end of each leaf. Top with trout piece; garnish with small dill sprig. Arrange filled leaves on platter. (Can be made 6 hours ahead. Cover; chill.)
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Reviews 53Calories 204 per servingCategory Cooking Tips And How Tos
- 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 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.
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