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Light and ultrasavory, this is a spread that's definitely worth making — it
requires a minimal amount of work and tastes better than any store-bought
version. And if you have any left over, you're in luck — it also tastes
wonderful on bagels the next morning.
Ingredients
1 lb smoked trout fillets, skin discarded and any silver skin scraped off
2 sticks (1 cup) unsalted butter, softened
1/3 cup finely chopped shallot
1/4 cup finely chopped fresh dill
1 tablespoon fresh lemon juice
1/2 teaspoon hot sauce such as Tabasco
1/4 teaspoon black pepper
1 cup cold water
Accompaniment: whole-grain crackers
Preparation
Flake trout and transfer 2 cups to a food processor, then blend with butter,
shallot, dill, lemon juice, hot sauce, and pepper until smooth. Reserve
remaining trout.
With motor running, add water to trout purée in a slow stream and process until
water is absorbed, about 1 minute. Transfer to a bowl and fold in reserved
trout, then pack mixture into a 4-cup glass or ceramic mold or bowl. Cover
surface with wax paper, then tightly cover with plastic wrap and chill at least
6 hours to allow flavors to develop. Bring spread to room temperature before
serving. (This will take 1 to 2 hours.)
Cooks' note:
Spread can be chilled up to 5 days.
Makes about 4 cups (hors d'oeuvre
servings).
Appetizer Recipes |
