Smoked Trout and Dill Spread

  1. Line two 2 1/2 cup molds with plastic wrap.
  2. Place trout, onion, mayonnaise, dill, horseradish, lemon juice, Worcestershire sauce, and white pepper in a food processor.
  3. Process until well-blended, 20-30 seconds.
  4. Stir in chopped eggs.
  5. Spoon into prepared molds, cover, and refrigerate at least 2 hours or overnight.
  6. To serve, unmold and garnish with egg wedges.
  7. Serve with brown bread, crackers, or toast rounds.

trout, red onion, mayonnaise, fresh dill, horseradish, lemon juice, worcestershire sauce, white pepper, eggs, eggs

Taken from www.food.com/recipe/smoked-trout-and-dill-spread-478697 (may not work)

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