Make Ahead

Smoked trout dip

April 30, 2016
Photo by anka
Author Notes

A friend of mine is lactose intolerant that is how this recipe becomes lactose-free.

  • Makes about 2 cups
  • 5 ounces smoked rainbow trout fillet (Kolapore Springs)
  • 3 tablespoons parsley, chopped
  • 1 cup cashews, soaked
  • 1/4-1/3 cups water
  • 1 tablespoon lemon juice
  • 1 teaspoon wasabi
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
In This Recipe
  1. In a blender or food processor, blend cashews, water, lemon juice, wasabi, salt and pepper until smooth. Transfer to the mixing bowl.
  2. Remove skin and flake trout into small pieces.
  3. Chop parsley.
  4. Add trout and parsley to cashew cream, mix and refrigerate for couple hours.
  5. Serve.

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