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creamy smoked trout and dill dip

I cheated on this one and used smoked salmon instead of trout, it was still a huge hit. It’s easy to make and I served it with a sour bread loaf.


1 cup (240g) sour cream
1 clove garlic, crushed
2 teaspoons finely grated lemon rind
2 teaspoons dijon mustard
100g flaked smoke trout fillet (as I mentioned I used salmon)
1/4 cup chopped dill leaves
sea salt and cracked black pepper
olive oil and crushed pink peppercorns, to serve

Place the sour cream, garlic, lemon rind, mustard, trout, dill, salt and pepper in a bowl and mix well to combine. Drizzle with olive oil and sprinkle with peppercorns to serve. Makes 2 cups.

Donna Hay magazine issue 48

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