Chunky smoked trout dip

Using their award-winning vinegars, Womersley created three dips to pair with our crispbread bites. This smoked trout dip is perfect for casual entertaining or a simple starter. The lime and lavender vinegar cuts through the richness of the trout to create a perfect balance of flavours.

Ingredients:

  • 150g cream cheese
  • 2 tbsp sour cream
  • 2 ½ tbsp Womersley Lime, Black Pepper & Lavender Vinegar
  • 150g hot smoked rainbow trout fillets
  • Black pepper
  • A few dill sprigs

Method:

  1. Beat together the cream cheese and sour cream until smooth.
  2. Gradually stir in the Womersley vinegar until combined.
  3. In a separate bowl, break up the trout fillets with a fork and remove any bones.
  4. Add the cream cheese mixture to the trout fillets and gently mix together.
  5. Season with black pepper and top with a little dill to serve.

Serving suggestion: Serve with Peter’s Yard 5 Seed Crispbread Bites

Copyright: Image and recipe, copyright Womersley Vinegars.

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