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Smoked Trout Spread


Smoked Trout Spread
Jessica Harlan

This versatile trout spread is the perfect go-to party food. Serve it as a dip for red pepper spears or cucumber slices, or as a topping for crackers. Spoon it into baked mini puff pastry shells. Use it as a spread for canapés on cocktail rye. Pipe it onto endive leaves… the list goes on! (And, if you have some left over after your party, it's fantastic spread onto a toasted bagel. Using a food processor or an immersion blender makes a fairly smooth spread. If you prefer it to be chunky, hand-chop the trout and mix everything by hand with a wooden spoon or rubber spatula.

Special Cooking Equipment Needed: Cutting board, chef’s knife or paring knife, citrus reamer or juicer, mixing bowl, food processor or immersion blender (one to try: KitchenAid Immersion Blender

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: About 1 1/4 cups


  • 6 ounces smoked trout, bones and skin removed, broken into chunks
  • 3/4 cup light sour cream
  • 1 tablespoon prepared horseradish
  • 2 teaspoons drained, chopped capers
  • 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
  • 1 scallion, green part only, minced, for garnish


  1. In the bowl of a food processor (or in a mixing bowl, if you’re using an immersion blender), combine the trout, sour cream, horseradish, capers and lemon juice. Process for a few moments, until all the ingredients are combined.

  2. Spoon the mixture into a serving bowl and garnish with the minced scallion. Serve with crudité or crackers, or spoon into mini pastry shells and garnish with a sprig of fresh dill.

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