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Smoked Trout Dip
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Provided By:
Curtis Stone

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    • Ingredients

    Serves:

      • 1 sourdough baguette, thinly sliced on the bias
      • Olive oil
      • Salt and freshly ground black pepper
      • 1 pound smoked trout, skin and pin bones removed
      • 1/2 cup creme fraiche
      • 1/4 cup plain yogurt
      • 5 cornichons, finely chopped
      • 1 tablespoon capers
      • 1 tablespoon finely chopped fresh dill
      • 1 tablespoon finely chopped fresh flat leaf parsley
      • fresh lemon juice

    Directions

    Preheat the broiler. Arrange the bread slices in a single layer on a heavy large baking sheet. Drizzle with olive oil and season with salt and pepper. Toast under the broiler until crisp and golden brown on top but still soft on the bottom. Allow to cool on pan.

    In a large mixing bowl, flake the trout into large chunks. Add the crème fraîche and yogurt and toss to coat the trout. Mix in the cornichons, capers, dill, and parsley. Add the lemon juice to taste, and season to taste with pepper and salt, if necessary (the trout is quite salty on its own). If the mixture is too dry add a bit more crème fraîche and yogurt and adjust seasoning, if necessary.

    Transfer the dip to a serving bowl and serve with the toasted bread.

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