Smoked-Trout Spread

By Florence Fabricant

Smoked-Trout Spread
Rikki Snyder for The New York Times
Total Time
10 minutes
Rating
4(584)
Comments
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The guests are trickling in, and soon the table will be overflowing. But not just yet. What to do? Several days in advance, you may want to whip up your own smoked trout spread to pack in a bowl and offer with bagel chips or squares of pumpernickel. Those impatient stomachs will thank you.

Featured in: Bites to Answer the Call of Guests’ Rumbling Stomachs

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Ingredients

Yield:About 8 servings
  • 6ounces skinned, boned smoked trout, about 2 fillets
  • 2tablespoons minced chives
  • 1tablespoon lemon juice
  • 4tablespoons plain Greek yogurt
  • Ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

34 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 5 grams protein; 147 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Break up trout into food processor, add chives and grind until finely minced. Pulse in lemon juice and yogurt. Season with pepper.

  2. Step 2

    Transfer to a small serving bowl. Cover and refrigerate until ready to serve.

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Ratings

4 out of 5
584 user ratings
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Comments

Smunter

A few tablespoons of whipped cream cheese will add a little body and tang. A hit of horseradish is a nice add too.

Rich

I make a smoked trout spread with Lake Trout from the Ojibway tribe in Lake Huron, who catch and smoke the fish. It's available at the Lincoln Park Greenmarket in Chicago. This is large pieces of trout, for about $10/lb., not those puny "minnow" size filets you get at the super market. I buy it, freeze it and bring it back to NY. PS: I gave this info to Pete Wells a few weeks ago. Try some, you'll like it!

Jani Nan Sickell

I use readily available canned smoked kippers and fresh goat cheese, both staples in my kitchen. Skip the chives if none are in the fridge. Big favorite with damily and last minute guests.

Robin

Love this recipe. I make it more as a dip than a spread with less yoghurt. I also add horseradish.

JaneY

Sort of dull. Maybe my fault - I had to fill in with the TJ’s tinned smoked trout, and that has little flavor. Added more lemon, capers, liquid smoke, dill and Green Goddess seasoning. I should have gone out for another piece of fish, but it is COLD and I decided to improvise. I think even with more of the good fish it would be dull as written. My usual mix - from Seabolt’s Fish on Whidbey Island - uses only cream cheese, and adds some garlic powder to the lemon juice and minced onion. Should have gone with that.

Rebecca

Any other good sources for smoked trout?

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