This flavourful dip takes just minutes to prepare. Pair with squid ink tapioca crackers.
Canapes
Gluten Free
Ingredients
385g smoked trout (skin and bones removed)
70g sour cream
70g Greek yoghurt
7 pickled baby cucumbers
1 tblsp capers, finely chopped
1 tblspn fresh dill, finely chopped
1 tblspn fresh Italian parsley, roughly chopped
Squeeze of fresh lemon juice to taste
Sea salt
Freshly ground black pepper
Method
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
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