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This is a great use of canned fish. You can use many different types of fish (tuna, salmon, etc), but the trout is particularly nice in a dip and with this recipe.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 2 servings
TIME: 10 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
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- 2 3-oz. tins smoked trout
- 2 scallions
- 1 lemon
- 1 Tbsp. mayonnaise
- 1 tsp. kosher salt, divided
- ½ medium ripe avocado
- Freshly ground black pepper
- Crackers (for serving)
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Pour off excess oil from 2 trout tins, then place trout in a medium bowl. Thinly slice 2 scallions on a diagonal. Add half to bowl with trout; reserve remaining scallions for serving. Using a microplane, finely grate half of lemon into bowl with trout.
Cut lemon into quarters and remove any seeds. Squeeze 2 quarters over trout mixture, add 1 Tbsp. mayonnaise and ½ tsp. salt and toss gently to combine.
Finely chop ½ avocado. Transfer to a small bowl. Squeeze juice from remaining 2 lemon quarters over. Season with remaining ½ tsp. salt. Top dip with avocado and a few grinds of pepper.
Serve with crackers alongside.
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