Though originally served at our Fall Farm Dinner at Breeden's Orchard, this dip makes the perfect snack for entertaining, before large meals, or anytime, really.
Ingredients
- 6 ounces smoked trout fillets
- ½ cup creme fraiche or sour cream
- ½ cup cream cheese
- 3 tablespoons chives or green onion, chopped finely
- zest and juice of one lemon
- 2 tablespoons blackened seasoning
- 1 tablespoon black benne seeds
- dash of your favorite hot sauce
- salt and pepper
Preparation
1. Remove skin from trout fillets and place the fish in a medium mixing bowl.
2. Using a fork, break up the trout in the bowl. Add remaining ingredients except for salt and pepper. Mix together with a fork until all ingredients are fully incorporated. Taste before seasoning with salt and pepper. Serve on crackers, bagel chips, or crisp crudité.
