Name: Smoked-Trout Spread
Cook time: 25 min
Total time: 8 1/2 hours (includes chilling)
Yield: Makes about 4 cups
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

Photo by Chelsea Kyle, Food Styling by Ali Nardi

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.

Cooks' Note

Spread can be chilled up to 5 days.

Recipe information

Total Time
8 1/2 hours (includes chilling)
Yield
Makes about 4 cups

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

Step 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.
Step 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.)