Alex, I’ll take “Fish” for $800.
A: This fish is sustainable and starts with a “T”.
Q: What is Trout?
Great. I love sustainable. I love smoked. And sometimes, I love easy. This spread is all of those things. Easy to make, easy on your conscience, and nice and smoky. Who knew that spending time at the car dealership would be a good thing? I found the base for this little gem flipping through “Bon Appetite” May 2009 while waiting for my car. This is a handy dip to have in your recipe box. It comes together in about 5 minutes and is sophisticated enough to serve for a fancy party (if that is your thing). It tastes delicious spread on crusty bread, on crackers, or even with pretzels.
To boot, I was looking for something like this. Now that I have this spread, I’m ready to be invited to any party where people appreciate good food.
Smoked Trout Spread
Adapted from Bon Appetit, May 2009
8 oz cream cheese, softened to room temperature
1/2 cup green onions, thinly sliced
1/4 cup sour cream
1 tablespoon fresh dill, chopped
1/2 teaspoon hot sauce
1/2 teaspoon Old Bay seasoning
5 oz smoked trout fillets, skin removed
Additional dill and minced red onion to garnish, if desired
In a mixer, beat the softened cream cheese until smooth. Add the green onions, sour cream, dill, Old Bay seasoning, and hot sauce. Beat to combine. Coarsely chop the smoked trout fillets (minus any skin or silver lining), add to the mix, and beat lightly. Add salt and pepper to taste.
Serve cold or at room temperature. Makes about 2 cups. Yes, it’s that simple. Yes, it’s that good.