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Smoked Trout Spread

  • SERVINGS: makes about 2/3 cup
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD

Put together this buttery spread, flavored with lemon and dill, in a matter of minutes. Serve with sesame crackers, toast or bagel chips.

  1. One 4-ounce smoked trout fillet, skin and any stray bones removed, flesh flaked
  2. 1 stick (4 ounces) unsalted butter, at room temperature
  3. 1 tablespoon chopped fresh dill
  4. 1 teaspoon freshly grated lemon zest
  1. In a food processor, combine the trout, butter, dill and lemon zest. Process until smooth, scraping down the sides once or twice. Transfer the mixture to a crock.
Make Ahead The spread can be refrigerated, covered, for up to 1 day.

Suggested Pairing

A crisp, aromatic Sauvignon Blanc: Turley's J. Fritz Sauvignon Blanc; Rochioli from California or Didier Dagueneau from France.

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