- In a food processor, purée the smoked trout, fresh cheese, whipping cream, and sour cream.
- Transfer to a bowl and add the small pieces of smoked salmon, herbs, lemon zest, and paprika.
- Mix together and serve immediately with crackers or in a sandwich.
*Chef's tip: This recipe will keep in the fridge for 3 or 4 days.
This recipe is being made available to you as part of My homemade lunch campaign, an initiative of La Tablée des Chefs, presented by IGA in collaboration with the Government of Quebec. Starting August 18th, make a $2 donation in any IGA supermarket to encourage our youth to cook! www.tableedeschefs.org