Smoked Trout Spread And Crispy Cracker Bread Recipes

SMOKED TROUT SCHMEAR

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.

SMOKED TROUT SPREAD AND CRISPY CRACKER BREAD

Steps:

• Smoked Trout Spread:
• Remove and discard skin and bones from trout, if necessary. Flake trout into small pieces.
• Pulse cream cheese and next 8 ingredients in a food processor 7 to 8 times or until combined, stopping to scrape down sides as needed. Stir in flaked trout. Transfer to a serving dish. Serve immediately, or cover and chill up to 2 days. If chilled, let stand for 30 mins at room temperature before serving. Serve with cracker bread, apple and carrot slices.
• Crispy Cracker Bread:
• Heat oven to 400 degrees.
• In a large bowl dissolve yeast in warm water. Stir in sugar, 1 teaspoon salt and butter. Gradually stir in flour, 1 cup at a time, using enough flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth (5 mins.)
• Divide dough into 4 equal portions, shape into balls. Let raise 10 mins. Roll each ball into 12 inch circle. Place on greased cookie sheets. Brush with beaten egg, sprinkle with salt, pepper and sesame seed. Bake for 10 - 15 mins or until lightly browned. Cool completely on wire rack. (Bread will be irregular in shape and browning.) To serve, break into pieces.

SMOKED TROUT WITH CRACKERS AND A LEMON DILL MAYONNAISE

Steps:

• Combine mayonnaise, lemon zest, lemon juice, dill and pepper in a small bowl.
• Divide trout among crackers; top with a spoonful of the lemon-dill mayonnaise.

SMOKED TROUT SPREAD

Steps:

• In a food processor, layer the trout, 1 1/2 packages cream cheese, basil and 3 tablespoons horseradish. Add white pepper and scallions or chives. Pulse several times until mixture is roughly blended. Add remaining half-package of cream cheese, and pulse again until mixture is smooth. Taste, and add additional horseradish if needed.
• Transfer mixture to a wide serving bowl. Halve tomatoes lengthwise and remove seeds. Cut tomatoes into 1/2-inch dice and pat dry on paper towels. Fold tomatoes into trout spread. Serve with crackers or slices of cucumber, or refrigerate and use within three days.

SMOKED-TROUT SPREAD

Steps:

• 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.
• 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.)