Skip to main contentSkip to main content
You are the owner of this article.
You have permission to edit this article.
Edit
Smoked Trout Spread

Smoked Trout Spread

Smoked Trout Spread

This smoked trout spread simply bolsters and balances the trout with fresh herbs and a touch of horseradish heat.

In smoked fish spreads, the main ingredient should be the center of attention, not overshadowed by too many other flavors. This smoked trout spread simply bolsters and balances the trout with fresh herbs and a touch of horseradish heat.

Smoked Trout Spread

Yields | approximately 1¼ cups |

  • 6 to 8 oz smoked trout fillets, skin removed, flaked
  • ¾ cup crème fraîche
  • ½ cup cream cheese, room temperature
  • 2 tsp prepared horseradish
  • 1½ Tbsp capers, rinsed
  • juice of 1 medium lemon
  • 1 clove garlic, grated
  • 2 Tbsp finely diced red onion
  • 1 to 2 Tbsp fresh parsley leaves, finely chopped
  • 2 Tbsp fresh dill, finely chopped
  • kosher salt and freshly ground black pepper, to taste

| Preparation | Add trout fillets, crème fraiche, cream cheese, horseradish, capers, lemon juice and garlic to the bowl of a food processor; blend until smooth. Add red onion, parsley and dill; pulse to blend or transfer trout mixture to bowl and stir in remaining ingredients by hand. Season with salt and pepper to taste. Cover and refrigerate, at least 2 hours, to let flavors blend.

| To Serve | Transfer smoked trout spread to a serving bowl and set on a platter. Arrange assorted crudités around platter and serve chilled.

Feast

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

Related to this story