How about a recipe? I have published this previously on Hungry Hungry Pippo, but thought it would be good to slowly start publishing those recipes here, just so they have a central ‘home’. So let’s do that!
One of my favourite breakfast snacks is smoked trout dip on rye caraway toast. It’s often hard to round up the ingredients unless I take a big drive to a particular Eastern suburbs supermarket, so it’s good to have a home-made option for those lazy non-driving-to-a-particular-supermarket days.
This dip is not super-fishy but is super delicious and I highly recommend it as a fridge standard or something to whack onto one of those grazing boards that everyone loves so much.
Here’s how to make it …
Smoked trout dip (for toast or crackers!)
Ingredients
2 small whole smoked trout (from the supermarket or fishmonger)
500ml of cream cheese
250ml of mayonnaise
1 tablespoon of horseradish (optional, but great!)
a good slosh of Tabasco sauce
half a handful of finely chopped chives or dill
juice of one lemon
salt and fresh ground black pepper in abundance
Method
1/ Carefully peel the skin off the trout and then remove all the bones. Take your time. The bones are pretty easy to spot.
2/ Put the fish and all the other ingredients into a food processor and pulse until smooth and well combined. Taste and adjust seasoning to you liking.
3/ Chill and serve on nicely scorched toast or on crackers or with celery sticks or grissini.
Makes about 1 litre of dippy-dip.
See you back here really soon! (Look at me! I’m blogging again!)
your pal Pip
xx
I made this a few weeks ago, and now I am buying smoked trout regularly as my treat, and it’s delicious. Perfect for this time of the year. I want to make a salad of it for Christmas, but I’m worried about those teeny, tiny bones.
I made this!!!! From the Pippo post with my own 2 hands! I did. It was delicious. I’m a fan. I think I just ate it for 3 days straight with toast and was quite happy with it. Of course I am now going to make it all over again.
I am loving your burst of blogging at the moment as I am not into the instagram anymore. I am so bored of it. It’s so full of ads and blurghhh so I just went yeahhhh nahhhh.
I get that people love it though. I mean I did too for a long time. Hurrah for everyone doing their thing I say. Hurrah for the blogs though. When Rhonda started blogging again I actually clapped!
I am also perfectly happy to wait for a blog…. I am. I’m into rest and doing what you can when you can and all that.
Now I just want the trout. I am fixated xxxxx
I haven’t made the dip, because not a huge fish fan, but totally agree with everything you said.
Now I’m clapping too, because I’m feeling less freakish and alone
cheers Kate
You are the nicest Kate! I think it’s okay not to like fish. I’m a mermaid from an ancient fishing village so I have the genes or something. Do you like fish fingers though? I think most people like those right? In sourdough, with rocket and mayo… I haven’t bought them for years but I will now!
Rye caraway bread is my favourite, but haven’t been able to find it in Melbourne for many years!
Do I like smoked trout? – no
Will I ever make this? – no
Did I read every word and devour every picture? – yes
Have a fab week xx
Yum Pip! I would be right into this on rye/Carrie at toast too.
Can I suggest a little hack? If you can’t get or afford the whole smoked trout, Aldi sell tinned smoked trout that is *really* good and not too exxy?
Making some of this for my week ahead I think.
I love this idea! I’m going to try it out! Thanks heaps for suggesting it!! Much less mess, too. X
Pip