1 pound smoked trout, skin and pin bones removed
3/4 cup/60 ml plain non fat Greek-style yogurt
1 tablespoon/15 ml capers
5 cornichons, small diced
1 tablespoon flat leaf parsley, chopped fine
1 tablespoon dill, chopped fine
Lemon juice to taste
Salt and pepper to taste
In a large mixing bowl, flake trout into large chunks.
Add yogurt and mix well.
Mix in capers, cornichons, parsley and dill and mix well.
Add lemon juice to taste and season with black pepper, if necessary add salt but be careful since trout is quite salty on its own.
If mixture is too dry add a bit more yogurt and adjust seasoning if necessary.
To serve, place dip in a serving bowl and serve with fresh vegetables to dip.
Total Fat g 4
Sat Fat g 1
Cholesterol mg 45
Sodium mg 75
Total Carb g 2
Dietary Fiber g 0
Sugar g 1
Protein g 18