About the Recipe
Ingredients
1 cup slivered almonds
1/4 cup olive oil
1/2 cup water
1/2 teaspoon kosher salt, plus more
5 ounces smoked trout, skin and bones removed
2-3 scallions, dark green and white parts separated, very thinly sliced
1/2 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice, plus more
Freshly ground black pepper
Preparation
Puree almonds, oil, 1/2 tsp. salt and 1/2 cup water in a high powered blender on high speed until thick and smooth, about 3 minutes. Transfer almond purée to a medium bowl.
Using a fork, smash trout into smaller pieces and mix with scallion whites, lemon zest, 1 tsp. lemon juice, almond purée and a big pinch of pepper. Taste and adjust salt and lemon juice accordingly. Transfer to a serving bowl and top with scallion greens and more pepper.
Chill until ready to serve. Serve with crackers, bread, sliced, peppers, cucumber, endive, radishes...anything you like to dip.
