This easy dip recipe takes the classic combination of trout with cream cheese, lemon, dill and capers and gives it new life - and spice - with jalapeño peppers and a dusting of paprika.

Serves
4-6

Preparation

15min

Skill level

Easy
By
Average: 3.2 (12 votes)
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Ingredients

  • 1 smoked trout
  • 1 tbsp finely chopped chives
  • 1 tbsp finely chopped dill
  • 1 small garlic, minced
  • 1 tbsp finely chopped jalapeño peppers
  • 1–2 tbsp mayonnaise
  • 100 g cream cheese, at room temperature
  • ½ lemon, zested
  • 1 tsp lemon juice
  • 1 tsp ground paprika
  • 1 tsp capers
  • 1 tbsp flying fish roe
  • chervil, cornichons, to garnish
  • lavosh, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Remove skin and bones from trout. Using a fork, gently remove flesh and flake into large pieces.
  2. Using the back of a fork, mix trout, chives, dill, garlic, jalapeño, mayonnaise, cream cheese, and lemon zest and juice in a medium bowl until all ingredients are incorporated. Season with salt and pepper.
  3. Sprinkle over paprika, capers and flying fish roe. Top with chervil and cornichons to garnish.
  4. Serve with lavosh.

 

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.