Smoked Trout ParfaitKevin Van Paassen/The Globe and Mail
This recipe comes from Renée Lavallée, chef and owner of the Canteen in Dartmouth.
Servings: 10 to 12
Ready Time: 8 minutes
Ingredients
2 8-oz. packages cream cheese, at room temperature
1 tablespoon heavy cream (35 per cent)
1/4 cup capers
2 lemons, juice and zest
200g of smoked trout, bones and skin removed (or any smoked fish)
2 tablespoons fresh dill, chopped
2 tablespoons grainy mustard
salt and pepper to taste
crackers or sourdough crostini, for serving
Method
In a food processor, start to mix the cream cheese with about 1 tbsp of the heavy cream so that it resembles a thick paste.
Add the capers, lemon juice and zest and process for 30 seconds.
Add the smoked trout and process another 30 seconds until thoroughly mixed.
Add dill, mustard and season to taste and pulse until blended. Be careful not to over mix as mustard and dill will break down. Serve with crackers or sourdough crostini.