Best Smoked Trout Spread Recipes

SMOKED-TROUT SPREAD

Steps:

• Break up trout into food processor, add chives and grind until finely minced. Pulse in lemon juice and yogurt. Season with pepper.
• Transfer to a small serving bowl. Cover and refrigerate until ready to serve.

SMOKED TROUT SPREAD

Steps:

• Place all ingredients in the bowl of your food processor fitted with the steel blade. Process using onoff turns until finely chopped but not pureed. Spoon into a decorative bowl or crock, cover and refrigerate at least 4 hours or overnight so the flavors can meld.
• Note: It's important not to overprocess this or the texture will become powdery and mousselike.
• To serve: To enjoy best flavor, remove the spread from the refrigerator fifteen minutes or so to allow the mixture to "temp up". Serve either with assorted warmed crackers or any of the suggested accompaniments listed in the introduction to this recipe.

SMOKED TROUT SPREAD

Steps:

• In a food processor, layer the trout, 1 1/2 packages cream cheese, basil and 3 tablespoons horseradish. Add white pepper and scallions or chives. Pulse several times until mixture is roughly blended. Add remaining half-package of cream cheese, and pulse again until mixture is smooth. Taste, and add additional horseradish if needed.
• Transfer mixture to a wide serving bowl. Halve tomatoes lengthwise and remove seeds. Cut tomatoes into 1/2-inch dice and pat dry on paper towels. Fold tomatoes into trout spread. Serve with crackers or slices of cucumber, or refrigerate and use within three days.

SMOKED-TROUT SPREAD

Steps:

• Flake trout and transfer 2 cups to a food processor, then blend with butter, shallot, dill, lemon juice, hot sauce, and pepper until smooth. Reserve remaining trout.
• With motor running, add water to trout purée in a slow stream and process until water is absorbed, about 1 minute. Transfer to a bowl and fold in reserved trout, then pack mixture into a 4-cup glass or ceramic mold or bowl. Cover surface with wax paper, then tightly cover with plastic wrap and chill at least 6 hours to allow flavors to develop. Bring spread to room temperature before serving. (This will take 1 to 2 hours.)

SMOKED TROUT DIP/SPREAD

Steps:

• Remove bones and flake the fish.
• Combine all ingredients mixing thoroughly. Chill.

SMOKED TROUT AND HORSERADISH SPREAD

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.

SMOKED TROUT AND HORSERADISH SPREAD

Steps:

• Remove and discard skin and bones from trout, if necessary. Flake trout into small pieces.
• Pulse cream cheese and and next 8 ingredients in a food processor 7-8 times or until combined. Stir in flaked trout pieces. Transfer to a serving dish. Serve immediately or cover and chill up to 2 days. Let stand at room temperature for 30 minutes before serving with celery sticks or flatbread crackers.

SMOKED TROUT AND CHIVE CREAM CHEESE SPREAD

Steps:

• Smoke the trout according to the recipe Stove Top Smoker Smoked Whole Trout. (See related recipe).
• Cool to room temperature.
• Pick over the trout fillet, removing any fine bones or pieces of skin but leaving the trout in the largest pieces possible.
• Stir the trout, cream cheese, scallions, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper together gently in a mixing bowl until blended, leaving the trout in smallish pieces. (For an even chunkier spread, beat all the ingredients except the trout together, then gently fold in the trout)
• Taste and stir in a little more salt and/or pepper if you like.
• The spread may be made up to two days in advance and stored, covered in the refrigerator.
• Bring to room temperature and sprinkle the chives over the top before serving.
• If you're making canapes or stuffing celery with the spread, sprinkle a little of the chives over each.

SMOKED TROUT SPREAD

Steps:

• Beat cream cheese in med bowl until smooth. Beat in green onions, 1/4 c. sour cream, and next 3 ingredients. Add trout and beat on low speed until smooth, thinning with additional sour cream by tablespoonfuls, if desired. Season to taste with salt and pepper. Top with red onion and capers. Serve chilled with crackers.