- 4 ounces smoked trout, skin removed
- Juice of 1 lemon, about 1/4 cup
- 2 1/2 ounces cream cheese
- 1 heaping tablespoon dill, roughly chopped
- A bit of cream
- Purée all ingredients.
- Season with salt and pepper.
- Serve on crackers or cocktail bread.
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Recipe courtesy of Inga Witscher of Around the Farm Table.
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