Smoked Trout Dip with Pickles & Radishes by Foodie’s Chef Laura Brennan

Name: Smoked Trout Dip with Pickles & Radishes by Foodie’s Chef Laura Brennan
Ingredients: 2 each, 8oz packages cream cheese (use full-fat for best results); 8-ounce package smoked trout fillets; 2-3 teaspoons prepared horseradish (depending on its strength); Lots of freshly cracked black pepper from the peppermill (I used 12 u2018twistsu2019 of the mill); 1 tablespoon cornichon or dill pickle juice; 1 teaspoon grainy French mustard; 2 tablespoons very finely minced red onion or shallot; 2 tablespoons chopped cornichons or dill pickles; 1 teaspoon of fresh or u00bd teaspoon dried dill

foodiesmarkets.com

Smoked Trout gets very little attention, unlike its attention-grabbing smoked salmon cousin. In an effort to ‘even-the-playing-fields’, I offer a quick cream cheese-based dip/spread ready in...

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Ingredients

2 each, 8oz packages cream cheese (use full-fat for best results)
8-ounce package smoked trout fillets
2-3 teaspoons prepared horseradish (depending on its strength)
Lots of freshly cracked black pepper from the peppermill (I used 12 u2018twistsu2019 of the mill)
1 tablespoon cornichon or dill pickle juice
1 teaspoon grainy French mustard
2 tablespoons very finely minced red onion or shallot
2 tablespoons chopped cornichons or dill pickles
1 teaspoon of fresh or u00bd teaspoon dried dill