You’ve been out fishing this weekend and have some extra trout on hand. Why not smoke it and try out this delicious recipe that will be sure to delight guests!
Makes 2 cups
INGREDIENTS
2 tablespoons extra-virgin olive oil, divided
½ small yellow onion, finely chopped
2 garlic clove, finely chopped
½ pound smoked trout, skin removed and fish flaked
½ cup sour cream
½ cup mayonnaise
1 cup italian fontina cheese, shredded
Zest and juice of ½ lemon
1 tsp fresh thyme leaves, minced
1 tsp fresh rosemary, minced
1 tsp Kosher salt
Pinch ground pepper
½ loaf sourdough bread, thinly sliced
DIRECTIONS
In a large skillet set over medium heat, add 1 tablespoon of the olive oil. Add the onion and garlic and cook until translucent, about 5 minutes. Remove from the heat and set aside to cool.
Preheat the oven to 350°. In a large mixing bowl, combine the cooled onion and garlic with the flaked trout, sour cream, mayonnaise, fontina cheese, lemon zest and juice, thyme, rosemary, salt and pepper. Mix until well incorporated and transfer to a small oven-safe baking dish. Bake until heated through and the top begins to brown, about 15 minutes.
While the dip is baking, place the sliced bread on a rimmed baking sheet and brush with the remaining 1 tablespoon of olive oil. Transfer to the oven and bake until golden, about 10 minutes. Serve the dip warm with the sourdough bread.