This dip is inspired by a smoked fish dip that is popular in Miami and found at most dive bars. The smokey flavor satisfies a craving you never knew you had! This dip it great to serve on crackers or chips and it’s perfect for anytime your night calls for an appetizer.
[recipe servings=6 time=10 Minutes Difficulty=Easy]
1 Shallot Chopped
1 Teaspoon Tarragon
1 Tablespoon Dill
1 Teaspoon Salt
1 Teaspoon Pepper
1/2 Lemon Juice
2 Tablespoons Mayo
1.5 Tablespoons Pickled Jalapenos
4 oz Cream Cheese
2 Tablespoons Creme Fraiche
2 Fillets Of Smoked Trout
1. Separate the skin from the trout meat, picking through the meat to discard any bones. Flake the trout meat and place in a bowl.
2. Add the flaked trout to a food processor along with the cream cheese, mayo, lemon juice, lemon zest, creme fraiche, dill, tarragon, shallot, salt and pepper. You can also do this by hand by whisking everything together. If you do this by hand, make sure to leave your cream cheese at room temp. Puree everything together until it has a smooth consistency much like a spread.
3. Transfer to a bowl for serving and serve with crackers or potato chips.