1 package (8-10oz) good quality smoked trout, skinned & flaked
1 stalk celery, fine dice
¼ c. fine dice fennel
1 shallot, diced and sweated
2 Tbsp. roasted garlic paste*
¼ block softened cream cheese
¼ c. Sour cream
1 Tbsp. horseradish
Chives & fennel fronds, chopped
A splash of Green Chartreuse or Absinthe, squeeze of lemon juice, & salt to taste
Make sure to soften the cream cheese ahead of time, microwave works here.
Combine all, season and adjust.
*Buy the pre-peeled garlic and confit in olive oil until soft. Blend and keep in fridge
for any usage. Use the leftover oil for sautéing.
Chartreuse/Absinthe provides herbaceous notes that compliment this dish and it
also serves to cut through the smoke and salt in the trout. Serve with toast points
and pickles as a spread or serve on toasted bread with side salad as a simple lunch.