Name: Smoked trout and dill dip with lavosh crisps
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 (about 275g) smoked trout, skin and bones removed, flesh flaked; 65g (1/4 cup) creme fraiche; 2 green shallots, ends trimmed, thinly sliced; 40.00 ml finely chopped fresh dill; 1 tsp finely grated fresh ginger; 42.00 gm fresh lime juice; Kurrajong Kitchens lavosh crisps, to serve; Dill sprigs, to serve

Smoked trout and dill dip with lavosh crisps

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Prep Time:
20 minutes

Cook Time:

Total Time:
20 minutes

Impress with smoked trout dip and lavosh crisps platter.

Ingredients:

1 (about 275g) smoked trout, skin and bones removed, flesh flaked
65g (1/4 cup) creme fraiche
2 green shallots, ends trimmed, thinly sliced
40.00 ml finely chopped fresh dill
1 tsp finely grated fresh ginger
42.00 gm fresh lime juice
Kurrajong Kitchens lavosh crisps, to serve
Dill sprigs, to serve

Instructions:

Combine trout, creme fraiche, green shallot, dill, ginger, and lime juice in a small bowl. Mix well. Spread lavosh with the dip and garnish with dill sprigs if desired. Serve immediately.

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