8 oz skinless smoked trout filets, broken into ½ inch pieces (approximately 2 cups)
¾ cup Skyr (a thick Icelandic style yogurt)
¼ cup crème fraîche
2 tsp Worcestershire sauce
2 tbsp prepared horseradish, drained
a medium sized dill pickle, finely diced
¼ cup fresh dill, roughly chopped
¼ cup green onions, thinly sliced (white and light green parts only)
1 tbsp capers, strained
freshly ground pepper
flakey Icelandic sea salt
Instructions
Using an electric mixer, beat skyr, crème fraîche, horseradish and Worcestershire sauce. Transfer mixture into medium bowl. Stir in smoked trout, dill pickle, green onion, capers and fresh dill. Season with freshly ground black pepper and flakey Icelandic salt.
Let dip chill in the fridge for 1 hour prior to serving.
Serve with endive leaves, sliced cucumber, celery sticks or crackers.
Notes
You can use hot smoked salmon in this recipe if you don't have access to smoked trout. You can find Siggis Skyr Yogurt at Whole Foods but you can sub greek yogurt in a pinch.
Recipe by The Peony Life at http://thepeonylife.com/2015/12/icelandic-smoked-trout-dip-with-skyr/