Smoked Trout and Dill Spread |
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Prep Time: 10 Minutes Cook Time: 110 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Adapted from The New Irish Table. Cook time is chill time. Ingredients:
2 smoked trout, skinned, boned and crumbled |
1/2 cup red onion, finely chopped |
1/2 cup mayonnaise |
2 tablespoons fresh dill, minced (or 1 tablespoon dried) |
4 teaspoons prepared horseradish |
1 tablespoon fresh lemon juice |
2 teaspoons worcestershire sauce |
white pepper |
2 hard-boiled eggs, chopped |
2 hard-boiled eggs, cut in wedges, to garnish |
Directions:
1. Line two 2 1/2 cup molds with plastic wrap.
2. Place trout, onion, mayonnaise, dill, horseradish, lemon juice, Worcestershire sauce, and white pepper in a food processor.
3. Process until well-blended, 20-30 seconds.
4. Stir in chopped eggs.
5. Spoon into prepared molds, cover, and refrigerate at least 2 hours or overnight.
6. To serve, unmold and garnish with egg wedges.
7. Serve with brown bread, crackers, or toast rounds.
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