Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Smoked Trout Schmear.

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    Join date : 2008-09-14
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    Smoked Trout Schmear.

    Post  Admin on Tue Jan 17, 2017 6:54 pm


    4 servings.


    Ingredients.

    +5 ounces smoked, boneless trout fillets, checked for bones and crumbled
    +6 ounces cream cheese, room temperature
    +4 teaspoons fresh squeezed lemon juice
    +1 tablespoon chopped fresh dill
    +2 teaspoons chopped fresh chives
    +2 teaspoons capers, drained
    +1 teaspoon hot prepared horseradish, or more to taste
    +salt and freshly ground black pepper to taste
    +1 pinch cayenne pepper



    Prep
    15 m

    Ready In
    2 h 15 m

    Method.

    1
    Place crumbled trout and softened cream cheese in a bowl. Add lemon juice, dill, chives, capers, horseradish, black pepper, salt, and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer. Transfer to a ramekin; wrap with plastic wrap. Refrigerate for 2 or 3 hours before serving to let flavors develop.

    N.B. The ideal amount of salt, acidity, and heat are very subjective. Equal proportions of cream cheese and smoked trout is a good starting point, but everything else should be added "to taste."


      Current date/time is Wed Aug 23, 2017 7:53 am