Colorado Smoked Trout Dip* Recipe
House Made Pickles, Crostini & Lavosh
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Ingredients
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Dip Ingredients
House Made Pickles Ingredients
Crostini & Lavosh Ingredients
Method
Dip Directions
- 1
Prepare the Dip
In a large mixing bowl, combine the flaked smoked trout, softened cream cheese, sour cream, lemon juice, chopped dill, garlic powder, salt, and black pepper.
- 2
Mix Ingredients
Using a hand mixer or a fork, blend all ingredients together until smooth and creamy. Taste and adjust seasoning if necessary.
- 3
Chill
Cover the dip with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
Pickles Directions
- 4
- 5
Add Cucumbers and Flavorings
Remove the saucepan from heat and add sliced cucumbers, dill weed, and smashed garlic cloves to the pickling liquid.
- 6
Cool and Refrigerate
Let the mixture cool to room temperature, then transfer to a jar or airtight container and refrigerate for at least 2 hours before serving.
Crostini & Lavosh Directions
- 7
Prepare the Baguette
Preheat your oven to 375°F (190°C). Place the sliced baguette on a baking sheet.
- 8
- 9
Bake
Bake in the preheated oven for about 8-10 minutes or until the crostini are golden and crisp.
- 10
Serve with Lavosh
Arrange the baked crostini and lavosh bread on a serving platter alongside the smoked trout dip and house-made pickles.
