This Smoked Trout Spread is delicious on little toasts or crackers and makes a great appetizer.
I love smoked whitefish when served for brunch with bagels and smoked salmon. I’ve also made a delicious smoked whitefish salad by adding finely chopped celery, fresh dill, lemon juice, and a small amount of mayonnaise to the flaked whitefish which has been skinned and deboned. Most commercially made whitefish salads all have one thing in common…too much mayonnaise!
So when I came across a recipe for Smoked-Bluefish Pate In an old issue of Gourmet, I immediately thought why not re-invent that into a Smoked Trout Spread?
And when I came across a package of two smoked trout fillets at Trader Joe’s, I thought now is as good a time as any to try it.
I’ve now served it to guests as an appetizer on two separate occasions, and the reviews were all favorable. It’s really quite easy to make, and can be made ahead.
Smoked Trout Spread (adapted from Smoked Bluefish Pate, Gourmet, July 2007)
(makes 1 and ½ cups)
2 tablespoons finely chopped shallot
2 tablespoons fresh lemon juice
1 (8-oz) package cream cheese, softened
1/3- ½ pound smoked trout fillets, skin discarded and fish flaked
3 tablespoon finely chopped fresh chives
Serve with toasts or crackers
Stir together shallot, lemon juice, and ¼ teaspoon salt, then beat in cream cheese.
Add the trout, and ½ teaspoon pepper, and stir with a spoon until combined well. Stir in chives.
This can be made 5 days ahead and chilled, covered. Bring to room temperature to soften (about 1 hour) before serving. Garnish with a bit of chopped shallot and more chopped chives.