Recipes

Smoked-Trout Spread

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Smoked-Trout Spread

Smoked-Trout Spread

amanda

Equipment

  • - Smoker - Outdoor Electric Grill Smoker

  • - Smoked Trout Tray

  • - Electric Mixer with Whisk and Paddle Attachments

  • - Chef's Knife Set (8" to 12")

  • - High-Sided Serving Platter (16" x 20")

  • - Smoking Pouch (for smoking ingredients)

  • - Measuring Cups Set (Set of 5)

  • - Digital Kitchen Scale (100g)

  • - Deli Sheets (8"x12")

  • - Silicone Baking Mat (12" x 16")

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

Instructions

1

Instruction 1

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.
2

Instruction 2

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.)
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