Smoked Trout Dip
With gloved hands, flake the fish into a bowl, removing the skin as you go. Add the mayonnaise, sour cream, parsley, seafood seasoning and pepper, and mix gently. Add the lemon juice and toss once again to mix. Plate in a terrine and sprinkle with the chopped chives as garnish. Serve with crostini.
Recipe courtesy Robert Irvine's Eat, Robert Irvine's Nosh
Recipe courtesy of Bobby Flay