Smoked Trout Dip | Kat Turner

Chef Kat Turner, Highly Likely | Makes 1 Pint

Smoked Trout — 5 oz (about 140 g, flaked)
Cream Cheese — ½ cup (115 g)
Labne — ¼ cup (60 g)
Kewpie Mayo — 3 Tbsp (45 g)
Lemon Juice — 1 Tbsp (15 ml)
Dill — 1 Tbsp, finely chopped (2 g)
Dijon Mustard — 2 tsp (10 g)
Wasabi Paste — 2 tsp (10 g)
Lemon Zest — ½ tsp (1 g)
Chives — 1 Tbsp, finely chopped (3 g)
Togarashi — ¼ tsp (1 g)

In a food processor, combine all ingredients except trout, chives, and togarashi. Pulse until smooth. Fold in trout, chives, and togarashi. Chill 2 hours. Garnish with chives and serve with crackers or crudités.