With Thanksgiving and Christmas just around the corner, you’re going to want some new munchies to set out while the turkey cooks. We Grilled Steelhead Trout last night for dinner, which is quite mild in flavor. We had nearly 6 oz. leftover from his huge filet, so I got creative with it today and made a fantastic spread for low-carb crackers or veggie dipping. This was one of the yummiest dips/spreads I’ve ever created, so I do hope you’ll try it sometime! Plan for it to disappear fast, as it it THAT good! You can substitute grilled salmon if that is more readily available, but be aware that commercially smoked salmon will be considerably stronger in fish/smoke flavor and much higher in sodium than a fish you grill at home yourself.
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1 c. (8 oz) cream cheese
1/3 c. sour cream
1/3 c. my homemade Shawarma Mayo (or regular mayo)
4 T. green onion, finely chopped
½ tsp. Tobasco “Chipotle” Hot Sauce
Dash cayenne pepper
Dash sea salt
5-6 oz. smoked Steelhead Trout (or Salmon)
DIRECTIONS: Place all ingredients but the fish into a food processor or blender. Pulse until well blended. Scrape out into a medium mixing bowl. On a paper plate, flake the fish well with a fork. Scrap into the bowl and stir just to blend the spread well. Serve with you preferred dippers: low-carb crackers, celery or carrot sticks, other raw veggies of choice.
NUTRITIONAL INFO: Makes 2½ cups or 40 Tbsp. Each tablespoon contains: (does not include dippers)
42 cals, 4.32g fat, 0.30g carbs, 0.02g fiber, 0.28g NET CARBS, 1.3g protein, 29 mg sodium (sodium will be much higher if you use commercially smoked salmon)