The acidity of sour beer nicely balances the smokiness and saltiness of the trout in this summery appetizer.
Active preparation time: 10 minutes
Total time: 15 minutes
Serves: 12
1 lb (454 g) smoked trout, trimmed, skin removed
3 Tbs (1½ fl oz/45 ml) sour beer
½ lb (227 g/2 sticks) butter, very soft
¼ cup capers, chopped
¼ cup shallots, minced fine
¼ cup chives, minced fine
Salt
Fresh cracked black pepper
In a blender or food processor, puree the smoked trout, sour beer, and butter. Remove the mixture to a bowl and fold in the capers, shallots, and chives. Season to taste with salt and pepper.
Portion the mixture into 4 fl oz (118 ml) Mason jars. Refrigerate.
Remove the potted trout from the refrigerator about 1 hour before serving. Serve with crackers, crostini, or crusty bread and your favorite sour beer.
Beer Suggestions: The Bruery Rueuze (Placentia, California), Crooked Stave Flor D’Lees (Denver, Colorado), Firestone Walker Sour Opal (Paso Robles, California)
