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½ cup Crème Fraiche (about 4 oz.)
2 teaspoons Shallot, grated on Microplane, optional
1 teaspoon Fresh lemon juice
1.5 teaspoon Fish Camp Blend
¼ teaspoon Smoked paprika
1 2.8 oz. can Fishwife Smoked Trout
In a medium bowl, stir together crème fraiche, grated shallot, lemon juice, Fish Camp Blend and smoked paprika.
Remove smoked trout from the can and break up any large chunks. Stir into crème fraiche mixture.
This dip is best made at least an hour in advance and chilled.
Serve dip with Kettle Chips
Note:This recipe can easily be doubled.
