Adelaide ShowgroundRose TerraceWayville SA 5034
Open Every Sunday
8.30am - 12.30pm
This Week's Market
This flavourful dip takes just minutes to prepare. Pair with squid ink tapioca crackers.
Flake smoked trout into a bowl. Add sour cream, yoghurt, baby cucumbers, capers, dill and parsley. Mix carefully, being sure not to over mix but breaking the trout up further in the process.
Add a good squeeze of lemon juice. If the mixture is too dry add a little more yoghurt. Season with freshly cracked black pepper to taste and a little salt if needed.
Serve with squid ink crackers.
By: Chrissy Rob
Proudly supported by