Smoked Trout Schmear Recipes

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SMOKED TROUT SCHMEAR



Smoked Trout Schmear image

This smoked trout schmear is incredibly easy, and very versatile. Obviously, it's great spread on any kind of bread or crackers, but slathered atop a freshly toasted bagel may be its finest expression.

Provided by Chef John

Categories     Seafood     Fish

Time 2h15m

Yield 4

Number Of Ingredients 9

5 ounces smoked, boneless trout fillets, checked for bones and crumbled
6 ounces cream cheese, room temperature
4 teaspoons fresh squeezed lemon juice
1 tablespoon chopped fresh dill
2 teaspoons chopped fresh chives
2 teaspoons capers, drained
1 teaspoon hot prepared horseradish, or more to taste
salt and freshly ground black pepper to taste
1 pinch cayenne pepper

Steps:

  • Place crumbled trout and softened cream cheese in a bowl. Add lemon juice, dill, chives, capers, horseradish, black pepper, salt, and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer. Transfer to a ramekin; wrap with plastic wrap. Refrigerate for 2 or 3 hours before serving to let flavors develop.

Nutrition Facts : Calories 214.1 calories, Carbohydrate 1.9 g, Cholesterol 97.1 mg, Fat 17.1 g, Fiber 0.2 g, Protein 13.4 g, SaturatedFat 10 g, Sodium 211.7 mg, Sugar 0.3 g

SMOKED TROUT SCHMEAR



SMOKED TROUT SCHMEAR image

Categories     Cheese     Dill     Fish

Number Of Ingredients 8

5 ounces smoked, boneless trout fillets, checked for bones and crumbled
6 ounces cream cheese, room temperature
4 teaspoons lemon juice, freshly squeezed
1 tablespoon fresh dill, chopped
2 teaspoons fresh chives, chopped
2 teaspoons capers, drained
1 teaspoon (or more to taste) hot prepared horseradish
1 pinch cayenne pepper, salt and freshly ground black pepper to taste

Steps:

  • Place crumbled trout and softened cream cheese in a bowl. Add lemon juice, dill, chives, capers, horseradish, black pepper, salt, and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer.
  • Transfer to a ramekin. Wrap with plastic wrap.
  • Refrigerate for 2 or 3 hours before serving to let flavors develop.
  • Note: The ideal amount of salt, acidity, and heat are very subjective. Equal proportions of cream cheese and smoked trout is a good starting point, but everything else should be added "to taste."

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