Lemon Spiked Smoked Trout Pâté
Garnish this protein-rich spread with sprigs of fresh dill or thyme and serve it with rye crackers and crisp celery sticks.
Ingredients:
1 cup (8 ounces) Organic Valley Cottage Cheese (Lowfat or Regular)
1/2 pound smoked trout
1/2 package (4 ounces) Organic Valley Cream Cheese, softened
2 tablespoons lemon vodka
Finely grated zest of 1 lemon
1-2 tablespoons fresh lemon juice
2 teaspoons Dijon-style mustard
2 tablespoons minced green onions or chives
Pepper
Instructions:
1. Place cottage cheese in a fine-mesh strainer; let it drain 30-60 minutes. Meanwhile, remove skin and bones from fish. Shred the flesh coarsely with a fork or your fingertips.
2. Place two-thirds of the shredded fish in a food processor or blender. Add drained cottage cheese, cream cheese, vodka, horseradish, lemon juice and mustard. Process until smooth. Transfer mixture to a bowl. Fold in remaining fish and green onions or chives. Season to taste with pepper. Place the mixture in an attractive shallow dish and keep it chilled until a half-hour before serving time. Makes about 2 cups.
Copyright by Terese Allen
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