4.4ozsmoked trout (125g) 1 fillet without skin and grates, can be other smoked fish
1large hard-boiled egg
1/2cupcream cheese3.5 oz / 100g
1teaspoonmayonnaise
2-3teaspoonslemon juice
½teaspoonDijon mustard
1tablespoonbuttermilkor milk / plain yogurt
salt and black pepperto taste
to garnish: chives
Instructions
Hard-boiled the egg: In a small pot bring water to a boil, carefully lower the egg into the pot, cook for 7 minutes, counting from when the water starts to boil, scoop the egg out and immediately place in cold water and peel it.
Break up the trout fillet into larger pieces, add to a food processor bowl.
Add all the other ingredients and mix until smooth.
Season with salt and pepper to taste and sprinkle with chives.
Serve on a piece of bread or with crackers / grissini.
Notes
If you don't have blender/hand blender/food processor you can chop the fish and the egg very finely and stir with the other ingredients until combined.
Make sure to check if the fish doesn't have any grates, first.
You can use other white-fleshed smoked fish, like mackerel.
Make ahead: This dip can be made ahead. Store it in the fridge for up to 3 days. It tastes the same if not better.