Smoked Trout Dip
- 160g mascarpone
- 60ml double cream
- 60ml lemon juice
- 2 Tbsp chopped dill
- 1 spring onion, finely chopped
- 200g smoked trout, flaked*
- Sea salt and cracked black pepper
Mix the mascarpone, double cream, lemon juice, dill and spring onion together well.
Add the flaked trout, season to taste, and stir well.
Serve with fresh bread as a starter or light lunch, or on crackers as canapés.
* There are fine bones you can remove when you’re flaking the trout. Don’t worry if you miss any – the smoking process softens them so they often go unnoticed.
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