An Open-Air Soirée to Welcome Fall

Smoked Trout Dip and crackers to welcome fall

Smoked Trout Dip
  • 8 ounces cream cheese, softened
  • 8 ounces smoked trout fillet
  • 1 tablespoon fresh dill
  • 1 lemon, juiced
  • 2 teaspoons fresh chives, minced
  • Salt and pepper to taste
  • Garnish: fresh chives
  • Sea Salt and Poppy Seed Crackers (recipe follows)
  1. In a medium bowl, combine all ingredients. Using a fork, mash to desired consistency. Garnish with fresh chives, if desired. Serve with Sea Salt and Poppy Seed Crackers.

Sea Salt and Poppy Seed Crackers
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 teaspoons sugar
  • 2 tablespoons poppy seeds
  • 2 tablespoons unsalted butter, diced
  • ¾ cup half-and-half
  1. In the work bowl of a food processor, combine flour, salt, sugar, and poppy seeds. Pulse to combine. Add butter, and pulse until mixture is crumbly. With processor running, add half-and-half in a slow, steady stream just until dough comes together. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Preheat oven to 375°. Divide dough in half. On a silicone baking mat or sheet of parchment, roll one half of dough into a 15-inch rectangle. (Roll out dough as thinly as possible.) Using a pizza cutter, cut dough into 2- or 3-inch squares. Repeat with remaining dough.
  3. Transfer silicone mats to baking sheets, and bake until crackers are crisp and golden brown, 12 to 15 minutes.