Author Notes
A friend of mine is lactose intolerant that is how this recipe becomes lactose-free.
—anka
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Ingredients
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5 ounces
smoked rainbow trout fillet (Kolapore Springs)
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3 tablespoons
parsley, chopped
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1 cup
cashews, soaked
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1/4-1/3 cups
water
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1 tablespoon
lemon juice
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1 teaspoon
wasabi
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1/2 teaspoon
sea salt
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1/2 teaspoon
freshly ground black pepper
Directions
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In a blender or food processor, blend cashews, water, lemon juice, wasabi, salt and pepper until smooth. Transfer to the mixing bowl.
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Remove skin and flake trout into small pieces.
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Chop parsley.
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Add trout and parsley to cashew cream, mix and refrigerate for couple hours.
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Serve.
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