Smoked trout dip

This is good as a dip with crackers or in stuffed mushrooms.
8 oz cheese, chevre (goat cheese, can be replaced by cream cheese)
2 shallot (diced)
2 smoked trout fillet (which can be bought or home-smoked on a grill)
2 Tbsp butter
1 pinch salt, kosher
1 pinch black pepper
3 artichoke hearts (marinated in jar)


Instructions

  1. Melt butter in pan, sautee shallots (and mushrooms if using) for 2 minutes or so

  2. Tear up trout and cut up artichoke, add to pan with salt and pepper, turn heat off

  3. Tear up cheese, add to pan, mix well

  4. If you're stuffing in mushrooms, rub oil on the outside of 20-30 caps, stuff them, and bake at 400 for 15 minutes or so. For added flair, top with panko bread crumbs mixed with melted butter before baking.

Tags: Side Dish