Chef Carter continues his Trout recipes this month with an appetizer dip. Get creative in the kitchen and try making it yourself.
Smoked Trout Rillette Dip
30 oz hot smoked trout, crumbled
1 T parsley and chives
6 oz crème fraiche
3 oz mayo
2 T lemon juice
2 t hot sauce
2 T minced red onion
Salt and pepper
Combine all ingredients and chill for 2 hours. Serve with crackers.
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