Smoked Trout Spread

This is the perfect party snack! Spread it on crackers, turn it into tiny tea sandwiches, or serve it with crudité. The white pepper brings a subtle depth and less heat when compared to black pepper, while keeping black flecks out of the final product. Remember to wear gloves due to the strong smell of the hot smoked trout.

Remove the skin from <quantity>1 ½<unit>lb</unit></quantity> of hot smoked trout. Break the trout into chunks

Thinly slice <quantity>3</quantity> scallions

Juice <quantity>1</quantity> lemon to yield <quantity>2<unit>tbsp</unit></quantity>

Add the hot smoked trout and <quantity>½<unit>cup</unit></quantity> of softened cream cheese to a stand mixer bowl

Add <quantity>¾<unit>cup</unit></quantity> of yogurt and <quantity>½<unit>cup</unit></quantity> of mayonnaise

Add <quantity>¾<unit>tsp</unit></quantity> of finely ground smoked sea salt and <quantity>2<unit>tsp</unit></quantity> of ground white pepper

Add the lemon juice

In a stand mixer with a paddle attachment, combine all ingredients except the scallions

Add <quantity>¾</quantity> of the scallions. Mix on low speed with a paddle attachment to fully incorporate it

Plate and garnish with the remaining scallions. The smoked trout spread is ready

Enjoy with crackers, with crudité, or on a sandwich!!

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