Smoked Trout Spread

30m

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.

You will find smoked trout dip in various forms ranging from those served hot with a cream cheese base to those served cold, often with a mayonnaise base, all over the Appalachian region of Western North Carolina and Eastern Tennessee.

Appalachia’s home cooking tradition is arguably stronger than its restaurant tradition, but I perceive this as predominately a restaurant dish at this moment in time. My recipe straddles the balance, using both cream cheese and mayonnaise, together with yogurt as a lightening agent.

I serve this dish at room temperature, in between the two extremes, and I think it strikes a great balance against being overly heavy while still being richly textured.

Remove the skin from 1 ½ lb of hot smoked trout. Break the trout into chunks
Thinly slice 3 scallions
Juice 1 lemon to yield 2 tbsp
Add the hot smoked trout and ½ cup of softened cream cheese to a stand mixer bowl
Add ¾ cup of yogurt and ½ cup of mayonnaise
Add ¾ tsp of finely ground smoked sea salt and 2 tsp of ground white pepper
Add the lemon juice
In a stand mixer with a paddle attachment, combine all ingredients except the scallions
Add ¾ 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!!