This recipe can be prepared in 45 minutes or less.
Ingredients
1/2 pound smoked trout
3/4 cup mayonnaise
1/2 cup sour cream
3 tablespoons chopped fresh dill leaves
2 tablespoons drained bottled horseradish, or to taste
Preparation
Discard skin and bones from trout and break into pieces. In a food processor pulse trout until finely chopped. Stir in remaining ingredients and salt and pepper to taste. Serve dip with pumpernickel toasts. Makes about 2 cups.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
Upgrade Your Summer Dips and Spreads
Your chips won't know what hit them.
