Smoked Trout Dip

Rated 5 stars out of 5
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Total Time:
1 hr 15 min
Prep
15 min
Inactive
1 hr 0 min
Yield:
8 (1/4 cup) servings
Level:
Easy
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1 boneless smoked trout, (about 8 ounces)

1/2 cup cream cheese, softened

1/2 cup sour cream

1 tablespoon prepared horseradish

1 tablespoon minced red onion

1 tablespoon minced flat-leaf parsley

1/2 lemon, juiced

4 ribs celery, cut into sticks

1 endive, separated into leaves

Discard the head, and skin and flake the trout fillets. Puree the cream cheese, sour cream, and horseradish in a mini food processor. Add the fish and pulse to a make a smooth dip. Transfer to a bowl and stir in the onion and parsley, and the lemon juice, to taste. Refrigerate until firm, about 1 hour. Serve with celery or endive leaves.

Copyright 2004 Television Food Network, G.P. All rights reserved.

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Newest Ratings and Reviews

Read all 10 reviews

  • on May 26, 2013

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    excellent

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  • on December 01, 2011

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    This is so good. I've made it a couple of times and it is always well received. I serve it with saltines. The hardest part is making sure there are no little trout bones that get into the dip. Other than that is is simple.

    people found this review Helpful.
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  • on March 03, 2011

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    DELICIOUS!!!! And sooooo easy. It's got a kick to it...not "fishy" tasting at all!

    people found this review Helpful.
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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
157
 
Fat
11 grams
 
Saturated Fat
5 grams
 
Carbohydrates
5 grams
 
Fiber
2.5 grams
 
Protein
10 grams
 
Net Carbs
2.5 grams
 

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© 2013 Television Food Network G.P. All rights reserved.