Cook the Book: Smoked Trout Spread

Name: Cook the Book: Smoked Trout Spread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 4 servings Whole-grain crackers, for serving; 59 milliliters finely chopped fresh dill; 1 teaspoons hot sauce, such as Tabasco; 1 Tbsp fresh lemon juice; 79 milliliters finely chopped shallots; 454 grams smoked trout fillets, skin discarded, any remaining slivery skin scraped off; 227 grams sticks unsalted butter, softened; 237 milliliters cold water

Cook the Book: Smoked Trout Spread is a pescatarian main course. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 656 calories, 25g of protein, and 57g of fat each. If you have lemon juice, whole-grain crackers, water, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Flake trout.

Ingredients you will need

Trout

Transfer 2 cups to a food processor (reserve the remaining trout), add butter, shallots, dill, lemon juice, hot sauce, and pepper, and blend until smooth.

Ingredients you will need

Lemon Juice

Hot Sauce

Shallot

Butter

Pepper

Trout

Dill

Equipment you will use

Food Processor

With the motor running, add water to trout mixture in a slow stream, then process until water is completely absorbed, about 1 minute.

Ingredients you will need

Trout

Water

Transfer to a bowl and fold in the reserved trout. Pack the mixture into a 4-cup glass or ceramic mold or bowl. Cover surface with wax paper, cover tightly with plastic wrap, and refrigerate for at least 6 hours to blend flavors; bring to room temperature before serving.

Ingredients you will need

Trout

Wrap