Ingredients
1 pound smoked trout fillet, skinned and deboned
1/4 pound cream cheese, room temperature
3 tablespoons unsalted butter, room temperature
2 tablespoons Cognac
2 tablespoons finely chopped red onion, plus more for garnish
1/2 teaspoon Worcestershire sauce
1 tablespoon chopped fresh dill, plus more for garnish
2 teaspoons fresh lemon juice
Hot sauce, such as Tabasco
Coarse salt and freshly ground pepper, to taste
Pita Crisps, for serving
Preparation
Puree trout, cream cheese, butter, Cognac, onion, Worcestershire sauce, and dill in a food processor. Add lemon juice, a few drops of hot sauce, salt, and pepper, and pulse. Transfer to a bowl. Cover, and refrigerate for at least 1 hour (or overnight). Garnish with more onion and dill, and serve with pita crisps.
