| 2 SHALLOTS, MINCED 1 TBSP CAPERS, MINCED 1 MEDIUM EGG, SOFT- OR GENTLY HARD-BOILED (to make sure it’s safely cooked) 2 TEASPOON C. WHITE BALSAMIC VINEGAR 1 LB. SMOKED TROUT, FINELY FLAKED | LARGE BUNCH CHIVES, MINCED 1 CUP EXTRA-VIRGIN OLIVE OIL 1/4 CUP FULL FAT GREEK YOGURT 1/4 CUP SOUR CREAM SEA SALT AND GROUND PEPPER TO TASTE Adjust ingredients to taste as you gain familiarity! |
1. In food processor, combine shallots, capers, roughly chopped egg, vinegar, and one-fourth of the smoked trout and chives, Drizzle in olive oil and pulse until ingredients are well blended. Transfer to a medium mixing bowl.
2. Stir in remaining trout and minced chives along with yogurt and sour cream. Season to taste with fresh ground sea salt and black pepper.
3. Serve with toasted baguette slices, crackers, or crudities. Will keep up to 3 days in refrigerator.
Contributed by Joeth Barlas. Adapted from Travis McShane of Adele’s Nashville as published in Wall St.Journal
2. Stir in remaining trout and minced chives along with yogurt and sour cream. Season to taste with fresh ground sea salt and black pepper.
3. Serve with toasted baguette slices, crackers, or crudities. Will keep up to 3 days in refrigerator.
Contributed by Joeth Barlas. Adapted from Travis McShane of Adele’s Nashville as published in Wall St.Journal
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