Yield: 1 qt.
- 2 each Smoked Trout Filets
- 3 cups Cream Cheese (softened)
- 1 Tbsp. Lemon Juice
- 1 Tbsp. Worcestershire Sauce
- 1 tsp. Tabasco Sauce
- 1 tsp. Kosher Salt
- 1 Tbsp. Herbs de Provence (Savory, Fennel, Thyme, Basil, Lavender)
Peel the skin of the Trout filets and discard the skin. Place the filets in the food processor and pulse until all broken up. Combine the trout and all other ingredients in a mixer and beat with a paddle until smooth. Refrigerate and serve with crackers.