Quick, cool and long lasting.
For summer you want dips to begin your appetizer session. Heck, that appetizer session can end up being the whole meal. American tapas can consist of a dip or two, some guac, some salsa, and a round or two of beverages.
The dip. The dip needs to be bracing. No wimpy dips here. Something bold to give your evening a kick start you will be burping up all night.
Smoked trout dip is a lovely start. That trout has a very forward flavor, which you tame here with creamed cheese. Then you add some heat, via horseradish or Siracha, and coat if you like with herbs to render the dip as complex and affluent as you desire.
You can enjoy this with crackers or cucumber slices.
Smoke Trout Spread with Siracha or Horseradish [or both]
Yield: about 1 ½ cups
Ingredients:
- 8 ounces smoked trout, broken into chunks
- 8 ounces cream cheese, slightly warmed
- Juice of 1 lemon, or optionally lime
- 2 tablespoons of Siracha or horseradish relish [or 1 of each]
- Salt and pepper to taste
- Optional: herbs such as lemon zest, fresh dill, chopped chives,…
- Capers for final presentation
Preparation:
Make sure the trout is free of any bones, skins or fins.
Put all ingredients into a food processor and blend until smooth and consistent. The challenge here is to make sure there are no lingering chunks of cream cheese.
Taste test and adjust the flavor as necessary. You can go for traditional horseradish or try a little heat with the Siracha. In place of the lemon juice, you can try lime for sharpness.
Place in a bowl and chill to use.
Before serving, again confirm the flavor profile. If you like, you can remove a portion and increase the horseradish or Siracha component. I’ve found it fun to play with the flavor profile, gradually increasing that Siracha heat.
Source: Brian O’Rourke
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/40th second at ISO‑250