If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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.