Recipe // Smoked Trout Dip

A perfect appetiser to share with friends over casual drinks, or spoil yourself at that indulgent party for one. The best part is that it is unbelievably quick and easy to prepare (mere minutes), and by paying a little attention to presentation (with hardly any effort at all) it will look absolutely gourmet and taste spectacular. This recipe is truly a ‘hospitality secret weapon’ to have up your sleeve for when you need to make a big impression in a snap! Serves 4.

Ingredients

1500ml creme friache

100ml Greek yoghurt

350g smoked ocean trout

1/2 bunch chives, chopped

2 big handfuls of parsley, roughly chopped

2 heaped tbsp baby capers, roughly chopped

zest and juice of 1 lemon

dried chilli flakes to top (optional)

sea salt and pepper to taste

raw chopped seasonal vegetables to serve (radish, carrots, cauliflower)

Directions

1. Combine the creme fraiche and yogurt in the bowl of an electric mixer. ( It is not essential to beat this way but it will result in a creamier end result, if you don’t have a mixer just combine all the ingredients and serve).  Beat together on high speed for 1-2 minutes or until smooth and well combined.
2. Flake the trout and add into the creme mix.  
3. Fold through the remaining ingredients and serve.