Name: Smoked Trout with Dill and Chive Cream Cheese on Crackers
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 8 ounce packet cream cheese (softened); 1-1/2 tsp freshly squeezed lemon juice; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp chopped chives; 1 tbsp minced dill; 1 8 ounce package smoked trout (shredded); crackers to serve (I prefer some with a little heft for this like oat crackers); Chives and Black Salt for garnish

Ingredients

1 tablespoon extra virgin olive oil
12 ounces small button mushrooms (if you want to make it fancier, use mixed wild mushrooms)
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
2 cloves of garlic (crushed and minced)
1/2 tsp maple syrup
1/2 tsp red pepper flakes
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
1 bay leaf
½ tsp dried dill
1/2 tsp kosher salt

Instructions

Heat olive oil in a medium frying pan over medium-high heat. Add in mushrooms when oil is warm and sauté 5-8 minutes. Remove mushrooms from heat and set aside.
In an airtight, nonreactive container (I like Pyrex bowls for this), whisk together red wine vinegar, olive oil, garlic, maple syrup, red pepper flakes, basil, oregano, thyme, bay leaf, dill and kosher salt. Add warm mushrooms into the bowl and toss with the marinade, covering the mushrooms. Let stand 15 minutes and serve. Mushrooms will develop more flavor the longer they sit and are even better the next day if you have the time!

Category: Appetizer