From the kitchens at the Oregon Coast Culinary Institute in Coos Bay, Oregon comes this fantastic recipe for a smoked sturgeon dip that’s sure to be a hit for the holidays or any occasion. Presented by Chef Shawn Hanlin. Featuring top quality seafood from Bell Buoy of Seaside.
Ingredients
1 Cup whipped cream cheese
¼ C Mao
¼ c Watercress
1 T parsley finely chopped
¼ C Shallots, diced
¼ C Onions, diced
¼ C Celery, diced
½ C toasted Hazelnuts, peeled roughly chopped
2 C Smoked Sturgeon
How To Make It
In a Saute Pan add 2T clarrified butter over medium Heat, Saute Onions, Shallots, Celery and Watercress until vegtables are translucent.
In a Food Processor blend; ½ onion mixture, cream cheese, mao and ½ of the sturgeon until smooth. Roughly chop remaining sturgeon.
In a bowl mix remaining Onion mixture, sturgeon, parsley, hazelnuts with the cream cheese mixture.
Serve with toasted foccacia.
Serves 8
man thats good thanks for the recipe
This was just a wonderful spread!!! I also tried it with smoked salmon and used coconut oil instead of the whipped cream cheese–still wonderful! Thanks so much for these shows- the quality is just outstanding.