Smoked Trout and Dill Dip

  • Preparation 15 MIN
    Cooling 1 H
  • Servings 10



  1. In a small food processor, finely chop the trout. Transfer to a bowl. Using a spatula, fold in the yogurt, crème fraîche, herbs, lemon zest and juice, and capers. Season with salt and pepper.
  2. Spoon the mixture into a pastry bag fitted with a plain round tip. Pipe the dip into 10 small glass jars or ramekins. Cover and refrigerate for at least 1 hour. The dip can be made up to 1 day in advance.
  3. When ready to serve, garnish with microgreens and serve with breadsticks and raw vegetables.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.