Smoked trout and dill dip with lavosh crisps

Name: Smoked trout and dill dip with lavosh crisps
Prep time: 20 min
Total time: 20 min
Ingredients: 1 (about 275g) smoked trout, skin and bones removed, flesh flaked; 65g (1/4 cup) creme fraiche; 2 green shallots, ends trimmed, thinly sliced; 2 tbsp finely chopped fresh dill; 1 tsp finely grated fresh ginger; 2 tbsp fresh lime juice; Kurrajong Kitchens lavosh crisps, to serve; Dill sprigs, to serve

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Prep Time: 20 minutes

Total: 20 minutes

Servings: 4

Cost: $3.68 /serving

Author : Michelle Southan

snack starter easy

Smoked trout and dill dip with lavosh crisps

Ingredients

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1 (about 275 grams) smoked trout, skin and bones removed, flesh flaked65 grams (1/4 cup) creme fraiche2 green shallots, ends trimmed, thinly sliced2 tbsp finely chopped fresh dill1 tsp finely grated fresh ginger2 tbsp fresh lime juiceKurrajong Kitchens lavosh crisps, to serveDill sprigs, to serve

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Instructions

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Place the trout, creme fraiche, green shallot, dill, ginger and lime juice in a small bowl and stir until well combined. Spread the lavosh with dip and top with dill sprigs, if desired. Serve immediately.