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​Food, Food, Food

Artichoke and trout dip

A healthy and nutritious variation on an old classic.  The recipe is for two serves which is three ravioli each. Just double or treble the ingredients depending on how many you need to feed or how hungry you are.
Picture
Ingredients
  • 340g jar marinated artichokes, drained
  • ¾ cup (180g) sour cream
  • 2 tablespoons lemon juice
  • 250g smoked trout, flaked
  • Sea salt and cracked black pepper
  • 2 tablespoons finely chopped dill
  • Extra virgin olive oil and bagel crackers to serve
​
  1. Process the artichokes and sour cream in a food processor until finely chopped. Add the lemon juice, fish, salt and pepper and pulse until just combined. Sprinkle with the dill and oil and serve with the crackers. 
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© COPYRIGHT 2017.
ALL RIGHTS RESERVED.
Photo from Guilherme Sanchez
  • IN THIS ISSUE
    • Abbreviations
    • X marks the spot
    • Alphabet questions
    • The finger alphabet
    • The printed word
    • Dyslexia
    • In your corner
    • Sequoyah
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • CRAFT CORNER
    • GARDENING
    • BOOKENDS
  • SUPPORT SERVICES
  • CONTACT US