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A friend of mine is lactose intolerant that is how this recipe becomes lactose-free.
Makes: about 2 cups
ounces smoked rainbow trout fillet (Kolapore Springs)
tablespoons parsley, chopped
cup cashews, soaked
tablespoon lemon juice
teaspoon sea salt
teaspoon freshly ground black pepper
- In a blender or food processor, blend cashews, water, lemon juice, wasabi, salt and pepper until smooth. Transfer to the mixing bowl.
- Remove skin and flake trout into small pieces.
- Chop parsley.
- Add trout and parsley to cashew cream, mix and refrigerate for couple hours.