French style-Smoked Rainbow Trout Dip

Irv Miller

Ingredients:

For the dip:

1 cup picked smoked rainbow trout (approximately)
3/4 cup bacon cream cheese (Philadelphia brand)
1 cup homemade mayonnaise (or store-bought Duke’s or Hellmann’s brand)
1 teaspoon minced garlic
1 teaspoon minced jalapeño
1 teaspoon Dijon mustard
1 teaspoon Pommery Mustard (Moutarde de Meaux)
1/2 teaspoon Old Bay Seasoning
1 teaspoon chopped fresh French tarragon
1 teaspoon hot sauce (Ed’s Red XX)
Dash freshly ground black pepper

Instructions:

For the dip: Remove any skin or pin bones from the smoked trout fillet. In a food processor with an S-blade, add all the picked fillet meat and remaining ingredients. Pulse mixture until blended. Scrape mixture from bowl with rubber spatula into a storage or serving vessel. Seal and refrigerate for 1 hour before serving. Serve with fresh-cooked potato chips for dipping