Smoked Trout and Chive Cream Cheese Spread
- Ready In:
- 40mins
- Ingredients:
- 7
- Yields:
-
1 1/2 cups
- Serves:
- 4
ingredients
- 1 smoked trout fillet
- 1 (8 ounce) container whipped cream cheese
- 2 scallions, trimmed and sliced very thinly
- 2 teaspoons fresh lemon juice
- 1⁄2 teaspoon kosher salt (to taste)
- 1⁄4 teaspoon fresh ground white pepper (or black)
- 3 tablespoons thinly sliced chives (optional)
directions
- Smoke the trout according to the recipe Stove Top Smoker Smoked Whole Trout. (See related recipe).
- Cool to room temperature.
- Pick over the trout fillet, removing any fine bones or pieces of skin but leaving the trout in the largest pieces possible.
- Stir the trout, cream cheese, scallions, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper together gently in a mixing bowl until blended, leaving the trout in smallish pieces. (For an even chunkier spread, beat all the ingredients except the trout together, then gently fold in the trout)
- Taste and stir in a little more salt and/or pepper if you like.
- The spread may be made up to two days in advance and stored, covered in the refrigerator.
- Bring to room temperature and sprinkle the chives over the top before serving.
- If you're making canapes or stuffing celery with the spread, sprinkle a little of the chives over each.
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RECIPE SUBMITTED BY
TxGriffLover
Fort Worth, TX
I'm a graphic artist, living in beautiful Fort Worth, TX. Next to my love of music, cooking and trying new recipes, I am involved in animal rescue. I currently have 2 rescued Brussels Griffons, 2 foster Griffs and 3 funny parrots. I maintain a store on Cafe Press to raise funds to pay for vet bills for our rescued Brussels Griffons. Please visit our store at http://cafepress.com/griffy_rescue
or our main rescue site at http://brusselsgriffonrescue.org
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