Smoked Trout Dip
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1-2 russet potatoes, about 10 ounces
  • 1 teaspoon plus ½ cup olive oil
  • 2 garlic cloves, smashed
  • 8 ounces smoked trout, skin and bones removed
  • ¾ cup whole milk
  • 2 tablespoons lemon juice
  • ¼ teaspoon smoked paprika
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons Parmesan, grated
Instructions
  1. Preheat oven to 400F.
  2. Rub potatoes with 1 teaspoon olive oil and bake for 50-60 minutes, until tender. Let the potato cool, then using your hands, rub off peel. Mash potatoes until smooth.
  3. Meanwhile, in a saucepan, bring garlic, trout, and milk to a simmer over low heat. Remove from heat and let stand for 10 minutes. Transfer half of the trout to a plate and flake.
  4. Transfer remaining trout, garlic, and milk to a food processor. Add lemon juice, paprika, and ½ cup olive oil and process until smooth.
  5. In a large bowl, combine mashed potatoes, flaked trout, and contents of food processor. Mix together and add salt and pepper to taste.
  6. Transfer mixture to a shallow 1 quart baking dish or four 6 ounce ramekins. Top with Parmesan. Bake until cheese melts and dip is heated through, about 20 minutes.
  7. Serve with bread, crackers, cured meats, grapes, or other fruit.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2015/04/21/smoked-trout-dip/