Smoked trout spread

Ingredients:

• 2 Filets of smoked trout (Available in a lot of grocery stores)

• 1/4 Cup mayo

• 1/4 cup Sour cream

• Zest and juice from half a lemon

• 2 tablespoons Fresh herbs — dill & chives

• 1 Pinch flaky sea Salt

• 1 Pinch freshly ground black pepper 

• 1 Country bread loaf, ripped into chunks 

Directions:

• Peel off the skin from the filets & discard, or give to your chickens!

• Add the trout to a bowl.

• Using your hands or a fork, flake the fish until combined, checking for tiny pin bones, just in case. It should look like shredded tuna salad.

• Thinly chop the chives and dill and set aside.

• Stir in the mayo, sour cream, lemon juice, zest, half the herbs, salt & pepper to taste. Go easy on the salt… the trout can be salty already.

• Spoon the dip into a bowl and top with the rest of the herbs. 

• Serve with crusty bread chunks.

• Optional: Top with a scoop of caviar or trout roe. You can find caviar or roe at specialty stores as well.

*Photo courtesy of Magnolia Network. Special thanks to Pacific Productions & Matt Ball.