Italian-Style Smoked Trout Dip Recipe


This dip, inspired by the Venetian classic baccalà mantecato, is characterized by a light, airy texture and a deep, savory flavor. The traditional version of the dish is an appetizer made with unsalted dried cod, known as stockfish, which must be soaked and then simmered before using. Chef and recipe-developer Josh Cohen swapped that classic cod out for ready-to-eat smoked trout, which not only cuts down on prep time, but also lends a unique and smoky depth to the dish.





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