Make Ahead

Smoked trout dip

April 30, 2016
4 Ratings
Photo by anka
  • Makes about 2 cups
Author Notes

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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • anka
  • Ipanema Girl
    Ipanema Girl

2 Reviews

Ipanema G. December 17, 2016
If lactose intolerance is not an issue what was original recipe?
anka December 17, 2016
2/3 cup of cream cheese that you can thin it down with about 1/3-1/2 cup milk or plain yogurt to a consistency you like.