Description
This smoked trout schmear is incredibly easy, and very versatile. Obviously, it’s great spread on any kind of bread or crackers, but slathered atop a freshly toasted bagel may be its finest expression.
Ingredients
- 5 ounces smoked, boneless trout fillets, checked for bones and crumbled
- 6 ounces cream cheese, room temperature
- 4 teaspoons fresh squeezed lemon juice
- 1 tablespoon chopped fresh dill
- 2 teaspoons chopped fresh chives
- 2 teaspoons capers, drained
- 1 teaspoon hot prepared horseradish, or more to taste
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper
Instructions
- Place crumbled trout and softened cream cheese in a bowl. Add lemon juice
- dill
- chives
- capers
- horseradish
- black pepper
- salt
- and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer. Transfer to a ramekin; wrap with plastic wrap. Refrigerate for 2 or 3 hours before serving to let flavors develop.
Prep Time: 15 mins
Total Time: 2 hrs 15 mins
Servings: 4