8 oz. smoked trout
1 1/2 teaspoon light olive oil
1/2 cup cream
1 tablespoon lemon juice
1 tablespoon parsley leaves
Pinch of cayenne pepper
Remove the skin and bone from the trout and flake the flesh. Place the flesh in a blender or food processor and add the olive oil, 2 teaspoons of the cream and the lemon juice. Blend until the mixture forms a thick paste. Add the remaining cream, a little at a time, then season with salt and the cayenne pepper. Transfer to a serving bowl.
Chop the parsley finely. Sprinkle over the top of the dip to serve.
Hint: Add the cream a little at a time and take care not to overwork in the blender or it will curdle.
(Dippers: using endives or a type of lettuce works really well, also cucumber sticks)
1 g. Carbohydrates
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