I recently bought trout to smoke for my almost vegetarian son. I'm not a fish lover. Except fried and battered (can't help it, I'm from WI). Being that I bought it at Costco, it came with twice as much as I can use. I'm thinking of smoking the remainder and processing it into a fancy spread like you get in trendy northside Chicago restaurants (like The Perch). On the internet, I see recipes using cream, or sour cream or cream cheese. I only get one chance at this. Anyone have a tried and true recipe for smoked trout spread?
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NYT recipes are usually high quality and reliable.
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Have not tried this yet, but i had it bookmarked for a reason.
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1 block of cream cheese room temperature
2.5 Tbs scotch
1 Tbs lemon juice
1 tsp horseradish (or to taste)
1.5 tsp dill
8 ounces smoked salmon or trout roughly chopped
2 green onions sliced thin
salt and pepper to taste.
Combine cream cheese, whiskey, lemon juice, horseradish, and dill in your mixers workbowl. Beat on low with paddle attachment until creamy. Stir in smoked fish and green onions. Season to taste with salt and pepper. Cover and refrigerate at least an hour or up to overnight. Before serving, let sit at room temperature until spreadable.Comment
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I put together a hybrid of these. Much thanks for the help. I put in maybe a little too much cream cheese but that's like putting too much frosting on a cake. Not horrible. However, I have the sneaking suspicion that big city Midwesterners really do not love fish spreads. They would be happier to leave out the fish and just have flavored cream cheese on a Ritz cracker.
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