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.

















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 9 reviews
By mattholder
on December 01, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By lillyisblessed_...
bremen, 50
on March 03, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
DELICIOUS!!!! And sooooo easy. It's got a kick to it...not "fishy" tasting at all!
By Fishon256
Washington
on December 19, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My wife and I caught many trout and smoked them right on the lake, our resort had wifi so I found this recipe and what a smash hit all thru the campground,Everyone liked it so much I ended up making 4 batches.
Read all 9 reviews