The idea for this meal came from an appetizer I had years ago at a little bistro in Denver. I can’t remember its name now, but we had some trout from my grandpa-in-law the other day, and it was hot out…so a chilled entree seemed to fit the bill! Lunch, Dinner, Hors d’Oeuvre…this dip can do it all.
We served our dip with thinly sliced homemade sourdough toast (make sure you give them a little olive oil brush before putting them in the oven so they crisp up but don’t dry out too much), but it would also work with Crudités. For our vegetable component, we made Lemon Parmesan Broccoli Rabe.
Time: 25 Minutes (You can also make ahead of time and leave in the fridge for a day until you’re ready to use)
- Trout Fillets
- Cream Cheese (We used about 3 ounces with two trout fillets)
- Herbs of your choice. We used Tarragon, Parsley, Dill, and Chives.
- A splash of Lemon Juice
- Optional: Smoked Paprika to top everything off
- Bring some water to a boil in a wide shallow pot.
- Rinse and debone your trout fillets (tweezers work surprisingly well) as needed.
- When your water boils, place your trout in skin side down for about 4-5 minutes until the fish is cooked (it will change colour to a pale pink, almost white, and it will flake easily).
- Carefully remove your fish, and put it on a plate or cutting board, and allow to cool for a few moments.
- While your fish cools is a good time to start thinking about your crackers/crostini.
- When it’s cool to the touch, peel off the skin (should come off easily), flake your fish, and put it in the bowl of your food processor.
- Add your cream cheese and herbs, and mix together with your whisk attachment. Part way through, add in a little lemon juice.
- Whip until your cream cheese/trout mixture is smooth and airy.
- Scoop into a ramekin, top with a little smoked paprika, and stash in the fridge for a few minutes to cool.
- Plate, devour, and enjoy!