Photo: Thomas J. Story; Styling: Karen Shinto
Yield
Makes 1 1/2 cups

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.

How to Make It

Step 1

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.

Step 2

Note: Nutritional analysis is per 1/4-cup serving.

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