Smoked Trout Butter

1. 1

   Remove skin and bones from trout.

2. 2

   Mash flesh in bowl or process until finely ground in food processor.

3. 3

   Using fork, work butter into trout to make smooth paste.

4. 4

   Stir in sour cream.

5. 5

   Transfer to shallow serving dish.

6. 6

   Refrigerate until half-hour before serving.

7. 7

   Serve with toast, bread or crackers, allowing guests to spread trout butter themselves.

8. 8

   If desired, decorate top of trout butter with caviar or have it available on side.

* Per serving · 4 servings · Values may vary.

No additional tips available.