Smoked Trout Dip

Smoked trout for this very delicious dip/ spread.
We make delicious bites (amuse-bouche) all smeared bread, fresh or toasted, hearty sandwich or fill this dip with thin leaves of lettuce.
Whatever you combine intense smoky flavor of trout is the one that dominates.
work: 15′ time: 15′ very easy:

Ingredients (∼350 gr spread)

  • 150-170 gr (5.3-6 oz) smoked trout fillets, skinned
  • 100 gr (3.5 oz) mayonnaise
  • 50 gr (1.8 oz) yogurt
  • 2 tsp horseradish sauce
  • 1-2 tsp tabasco
  • little caper
  • ½ red pepper, pickle (optional)
With a fork, crumble the trout fillet and remove ultrafine the very thin bones that may exist.
Put all ingredients in a blender and purée.
If you want you can put a little red pepper to get a pale pink color.
Taste and correct the taste with a little salt, tabasco, or horseradish sauce.
Serve in bowls or on slices of bread with a little caper.