Smoked Trout Spread

Name: Smoked Trout Spread
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

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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

March 1997

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Recipe Summary

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

Step 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.

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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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Smoked Trout Spread

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Suggested Pairing

Reviews

All Reviews for Smoked Trout Spread

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Smoked Trout Spread

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Suggested Pairing

Reviews

All Reviews for Smoked Trout Spread