While shopping in my market just before Easter, I noticed that they had some lovely smoked trout fillets. I see these from time to time, and when I do, I snap them up to make one of my favorite fish spreads. It’s easy and quick to put together (unless you have to stop for 10 minutes to stop the bleeding because you’ve nicked your finger chopping the green onions while giving younger son instructions on where to find the label maker). Much later, we gobbled ours up over cocktails (me a Martini, my husband and neighbors a nice bottle of Cabernet), but it also makes a killer omelet filling for breakfast or brunch.
Smoked Trout Spread
Makes about 2 cups
8 ounces smoked trout fillets, skin removed
8 ounces cream cheese, at room temperature
3 green onions, finely chopped
3 tablespoons finely chopped fresh dill
2 teaspoons freshly squeezed lemon juice
¼ teaspoon hot sauce (I used Louisiana Hot Sauce)
1/8 teaspoon freshly ground black pepper
Crackers for serving (any mildly flavored cracker that you like)
In a medium bowl, break the trout into flakes with a fork of with your hands (easier). In the bowl of a food processor, put the cream cheese, green onion, dill, lemon juice, hot sauce, pepper and 1 cup of the trout. Blend this mixture until smooth transfer it back to the bowl with the remaining trout.
Gently fold the remaining trout flakes into the spread. Cover and chill for several hours to blend the flavors. Serve with your favorite cracker.