The first thing I do when I visit any country is to visit a supermarket. I love looking at the produce, the spices and I even carry a large cooler and ice packs to bring chilled food back to Singapore. In fact, I’m in Bangkok right now and there are 17 blocks of Bordier butter in a freezer in my hotel room, waiting to be brought back on my flight later. The butter was a funny story – I first tasted Bordier butter last year, but literally within weeks, the shop that sold it closed down, much to my chagrin. I had lost my source of the best butter in the world! Then E, (my butter buddy) discovered that a shop in Bangkok sold the butter and so I went crazy buying butter here.
I thought the hotel could help me pop my precious stash in the kitchen freezer, but within minutes, the concierge produced a chest freezer which was set up in my room! Amazing.
Anyway off from butter. The last time I was in Australia I carted back several packets of smoked trout. I love smoked trout because there is a delicate smoky flavour and the fishiness is not overwhelming in dips. Of course smoked trout is available in Singapore but only in several artisanal butcheries or fishmongers and the prices are crazy. Price is also a big thing with me (it comes from having to manage a 7 person household that includes ravenous teenagers, as well as multiple meetings for large groups of people every few days). Food has to be good but affordable (truly the Bordier butter thing is a one-off event).
So this is the smoked trout and artichoke dip – it tastes way better than tuna dip. I minimized the different seasonings because I really wanted the simplicity of the smoky trout flavour to come through. This is one of the dips I love best.
Smoked Trout and Artichoke Dip
Ingredients
- 150-200g smoked trout
- 1 can artichoke hearts
- 1/2 cup sour cream
- 1/2 medium red onion, finely chopped
- 1 tbsp chopped spring onions (green part only)
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
Method
- Drain the artichokes well.
- In a blender mix the smoked trout and sour cream and artichoke hearts together and pulse to mix.
- Transfer the mix to a bowl and mix in the salt, pepper, paprika, red onion and spring onions.
- Refrigerate for 1/2 hour and serve with low carb crackers.
Still Feeling Peckish 
Where did you buy the Bordier butter from and where did you stay? Looking to get some as well to bring back to Singapore.
Don’t know anywhere that sells it here now.
We got it at the Emquartier in Bangkok. Level 4.