Remember this fine fellow?
We haven’t followed a specific recipe. First, I skinned and flaked the trout, carefully removing all the bones. We mix the trout meat with sour cream, a little horseradish cream, a touch of mayonnaise, finely chopped fresh spring onion, black pepper and salt (not much, as the trout is already salted). We taste as we go and stop when we think it’s just right. We garnish the dip with more spring onion.
If you google “smoked trout dip” you’ll find a range of recipes that use similar ingredients. Some recipes are cream cheese-based rather than sour cream-based. It’s just a matter of which you prefer.
We serve the dip with fresh crusty bread and pickled gherkins.
The creamy dip and crunchy sour pickles go really well together. The family approves!
My mum has baked meat pies. There’s one per person including each of the kids, with one or two extra. Sorry, no recipe to share – it came from high school home economics class and isn’t mine/ours to publish. Once again, there are lots of recipes for “Aussie meat pies” if you do a google search.
Each pie is a perfect size for one, the flaky pastry marked with delicious knots and bumps.
The pies are irresistible! Careful, girls – they’re hot! It’s very funny to watch Zoe blowing on her pie for barely a second before taking each bite.
“Do you like Ma-Ma’s meat pies, Zoe?”
We also enjoy cherries, crackers and cheese (not pictured).
After the savoury goodies, a sweet treat – my sister Juji’s baked passionfruit curd cheesecake.
Caleb’s really getting into these family get-togethers! So many new and delicious foods to discover, taste… and SQUELCH!
Note: this afternoon tea took place before our Chinese New Year family lunch but I chose to bring that post forward so it would be published during the Chinese New Year period. Zoe’s (different) hairstyle in the CNY post may have given it away for some of you.