Smoked Trout Dip
Don’t you just love dips? The main Thermomix cookbook has an awesome recipe for tuna dip that has become a firm favourite in our household. Even hubby who normally eschews fish that isn’t battered or crumbed fell in love instantly. It’s a winner.
Never content with sticking to the original plan, I decided to have a fiddle with the recipe. The local seafood shop sells whole smoked freshwater trout which I’d always been tempted to buy one (my father used to always have smoked mackerel in the fridge which we’d devour with German bread) but now I had an actual plan for it.
You can pretty much follow the tuna dip recipe’s methods and just change the ingredients as follows: smoked trout for tuna, spanish onion (less is more) for spring onion, dill for parsley (you can have both but not too much dill) and pine nuts for walnuts. I also used a half/half blend of Kewpie & mayonnaise.
A dash of lemon juice might be nice too but the smoke trout is the main flavour sensation here!
4 Comments
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Yum. Smoked trout dip is a firm favourite here. Thanks.
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It’s such a good fish! Nice flavour but sadly a bit too ‘fishy’ for my other half. Will save the trout dip for other occasions and stick to tuna for home consumption :|
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Oh delicious! I have a soft spot for all things smoked and fishy after having a Swedish exchange student stay with me….them Swedes sure do like all manners of smoked fish! And caviar paste…
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Thanks :) Ahhh… Sweden. It is the home of surstromming, the durian of Scandinavia! :D I’d like to try some though. Wonders if Ikea stock some :|
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