Recipes Smoked Trout Spread Be the first to rate & review! Put together this buttery spread, flavored with lemon and dill, in a matter of minutes. Serve with sesame crackers, toast or bagel chips. Fast Hors d'Oeuvres By Diana Sturgis Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: makes about 2/3 cup Ingredients One 4-ounce smoked trout fillet, skin and any stray bones removed, flesh flaked 1 stick (4 ounces) unsalted butter, at room temperature 1 tablespoon chopped fresh dill 1 teaspoon freshly grated lemon zest Directions 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. Rate it Print