We were out with friends at a restaurant on a Saturday evening, and they had a special appetizer of smoked trout spread topped with dill and salmon caviar served with crisped pita slices.
It was wonderful, we actually ordered a second jar to share.
The same group of friends was coming over for Easter lunch, and I decided to try my hand at making a batch of my own to offer at our feast.
INGREDIENTS
•8 oz smoked trout, skin removed, flaked
•8 oz cream cheese, softened
•1/3 cup sour cream
•1 tbsp Worcestershire sauce
•1 scallion, finely chopped
•1 tsp garlic powder
•1 tsp paprika
•1 tsp lemon juice
•1/2 tsp prepared horseradish
•1/4 tsp dried dill weed
•1/4 tsp black pepper
•1/8 tsp Cayenne
•Salmon caviar, for garnish
It actually turned out pretty well, if not as flavorful as the restaurant offering. I used canned smoked trout, and it wasn’t until we were all my table that I have pretty terrific fish monger and smokehouse just down the street by my village center.
Next time I make this, I plan on seeing if they smoke more than my fave salmon.
Or, I shall try using smoked mussels.
Putting it together is dead simple…
Whip the cream cheese together with the sour cream and seasonings, then stir in the trout, reserving the caviar for serving.
Transfer to a tightly covered jar and stash in the fridge overnight to allow the flavors to blend together.
To serve, transfer to a container, top with the caviar, and offer crackers.