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Smoked trout dip with Melba toasts
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
For a richer dip, make this smoked trout dip ahead and chill overnight.
Ingredients:
  • 350g trout
  • 250g tub spreadable cream cheese
  • 82.50 ml Greek-style yoghurt
  • 20.00 ml horseradish cream
  • 65.63 gm lemon juice
  • 40.00 ml fresh dill, roughly chopped
  • 40.00 ml fresh chives, finely chopped
  • 4 thick slices white toast bread
  • 1 large gherkin, finely diced
  • 1/2 small red onion, finely diced
  • Fresh dill sprigs, to serve
  • Lemon zest, to serve
Instructions:
  • Preheat your oven to 160C (140C fan-forced).
  • Peel off the skin and remove bones from the trout, then use a fork to flake it into small pieces.
  • With an electric mixer, blend together cream cheese, yoghurt, horseradish, and lemon juice until smooth. Gently mix in trout, dill, and chives, then season with salt and pepper. Cover and chill in the refrigerator.
  • While the bread is toasting in batches, carefully remove the crust from the toast using a serrated knife. Slice each piece horizontally to create 2 thin slices, then cut each slice into 4 triangles to yield a total of 32 triangles. Arrange the triangles untoasted-side up on a large baking tray and bake for 8 to 10 minutes until they are golden and crispy. Allow them to cool before using.
  • Garnish the dip with gherkin and onion, then top with dill sprigs and lemon zest. Serve alongside Melba toasts.

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