Photo: Thomas J. Story; Styling: Karen Shinto
Time: 20 minutes. You can't go wrong with good smoked fish, some cream, and fresh herbs. Sunset reader Manuela Rohr whirls them up in a food processor for this quick and delicious appetizer. She suggests serving it on crackers or rye bread.
Makes 1 1/2 cups
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2 smoked trout fillets (8 oz. total), skinned and boned
1 small shallot, chopped
1/3 cup crème fraîche or sour cream
1/2 cup heavy cream
2 tablespoons chopped fresh dill
1 teaspoon freshly ground black pepper
In a food processor, pulse trout, shallot, crème fraîche, and cream together until smooth. Add dill and pepper, then pulse just to combine. Serve with crackers.
Note: Nutritional analysis is per 1/4-cup serving.
Caloriesfromfat 77 %
Protein 9.6 g
Fat 16 g
Satfat 8.6 g
Carbohydrate 1.4 g
Fiber 0.1 g
Sodium 385 mg
Cholesterol 48 mg