SMOKED TROUT AND HORSERADISH SPREAD

Smoked Trout and Horseradish Spread image

Provided by Betty Crocker Kitchens

Time 15m

Yield 8

Number Of Ingredients 13

8 oz smoked trout
1 package (8 oz) cream cheese, softened, cut into cubes
2 medium green onions, cut into pieces
1/4 cup loosely packed fresh parsley leaves
5 teaspoons prepared horseradish
1 tablespoon chopped fresh dill weed
1 teaspoon grated lemon peel
2 teaspoons lemon juice
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Chopped fresh dill weed
Sliced Granny Smith apples
Flatbread crackers

Steps:

Remove and discard skin and bones from trout, if necessary. Flake trout into small pieces; set aside.
In food processor, place remaining spread ingredients except additional dill. Cover; process with on-and-off pulses 7 to 8 times or until combined, stopping to scrape down side as needed. Stir in flaked trout pieces.
Transfer spread to serving dish. Serve, or cover and refrigerate up to 2 days. If chilled, let stand at room temperature 30 minutes before serving. Garnish with additional dill. Serve with apples and crackers.

Nutrition Facts : Calories 150, Carbohydrate 2 g, Fat 1 1/2, Fiber 0 g, Protein 10 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg