Smoked fish has long been a staple in many cultures and geographical locales. One would expect to see smoked fish on a menu in Charleston, Seattle or Maine, for example, or in any of the Scandinavian countries. And the ubiquitous smoked salmon is considered “food for the soul” for many a New Yorker. Typically the most prevalent, smoked salmon is often the first that comes to mind when talking smoked fish – even people who don’t traditionally prefer the taste of salmon, or smoked fish for that matter, tend to enjoy smoked salmon. All too often, however, other smoked fishes get a bad reputation, being categorized as “fishy.” I admit to finding the flavor of smoked mackerel to be a bit too strong for my taste, but there are many other varieties that I do love, trout being one of them.
Yesterday, my post “The Incredible, Edible Egg” promoted the pairing of smoked trout with hard-boiled eggs, so today I will provide you with my recipe for Smoked Trout Spread. I serve it in many ways and all throughout the year — it’s a perfect accompaniment to an Easter brunch, a summer picnic or a holiday gathering. We often prepare it as one of the courses for our Christmas “Feast of Seven Fishes.” It’s simple to make, and it always draws raves. It can be served as a dip or atop crackers, pita chips, crostini, blinis or endive leaves…and it’s delicious on deviled eggs or plain hard-boiled eggs, as shown below.
Savory Smoked Trout Spread
This savory smoked trout spread is as versatile as it it delicious...and a cinch to make. You can easily double this recipe, and you won't regret it!
- 6 oz. smoked trout*, skin removed and de-boned
- 1 Tbl finely chopped sweet onion (preferably Vidalia)
- 2 Tbl finely chopped celery
- 3 Tbl cream cheese, softened (or use Philadelphia whipped cream cheese)
- 1 tsp fresh lemon juice
- 1/4 tsp Worcestershire sauce
- dash of cayenne
- pinch of kosher salt
- grind of fresh pepper
- Fresh dill and/or chives, to taste
After removing the skin, break the smoked fish into bite-size chunks, making sure that all of the bones have been removed. Place the fish in a medium bowl and add the celery and onion. In a separate small bowl, blend the cream cheese with the lemon juice, Worcestershire sauce, cayenne, salt and pepper. Add the cream cheese mixture to the fish mixture in the larger bowl and blend together, being careful not to break up the fish pieces too much. Using kitchen shears, snip some bits of fresh dill and/or chives into the bowl and gently fold into the mixture. Refrigerate for at least an hour or overnight (the flavors meld with time).
When ready to serve, place the spread in a serving bowl and snip some more fresh herbs on top as garnish. Serve with crackers, pita chips, crostini, endive leaves or as a topping for hard-boiled eggs.
*Smoked trout can usually be found at your local fishmonger or in the seafood department or refrigerated section of most grocery stores (where one would find smoked salmon or lox).
This delicious recipe brought to you by 2peasinapod.online
Fun fact: In England, many Brits refer to cream cheese by it’s brand name ‘Philadelphia,’ as in, “May I kindly have some Philadelphia with my bagel?” Ditto in Spain and Mexico where it is often called queso filadelfia.