Recipe // Smoked Rainbow Trout Dip

Ingredients:

→ Two (3.5 ounce) tins @fishwife Smoked Rainbow Trout
→ ¼ cup crème fraîche
→ 3 tablespoons fresh lemon juice
→ ½ small shallot, grated
→ smoked paprika to taste
→ sea salt and freshly ground black pepper, to taste
→ ½ cup finely chopped fresh celery leaves
→ ½ cup finely chopped fresh parsley
→ 2 tablespoons extra-virgin olive oil
→ 1 teaspoon fresh lemon zest
→ Roasted chickpeas, to top
→ Fresh herbs and smoked paprika, to finish

Directions:

→ In a medium bowl, add the trout and flake using a fork. Add the crème fraîche, lemon juice, and shallot; season with paprika, salt, and pepper. Mix to combine and transfer to a serving bowl.

→ In another medium bowl, combine the chopped celery and parsley leaves. Add the olive oil, lemon zest, and season with salt and pepper. Stir to combine.

→ Add your roasted chickpeas. Spoon the herb topping over the trout dip, stirring it slightly into the dip but leaving most on top. Sprinkle with smoked paprika.

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