Smoked Trout-and-Horseradish Spread |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Transform leftovers into crostini by topping toasted French bread rounds with this creamy spread and a sprinkle of finely diced apples and toasted pecans. Ingredients:
8 ounces smoked trout |
1 (8-oz.) package cream cheese, softened |
2 green onions, sliced |
1/4 cup loosely packed fresh parsley leaves |
5 teaspoons horseradish |
1 tablespoon chopped fresh dill |
1 teaspoon lemon zest |
2 teaspoons lemon juice |
1/2 teaspoon freshly ground pepper |
1/4 teaspoon salt |
granny smith apple slices, celery sticks, flatbread crackers |
garnish: lemon slices |
Directions:
1. Remove and discard skin and bones from trout, if necessary. Flake trout into small pieces.
2. 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 pieces. Transfer to a serving dish. Serve immediately, or cover and chill up to 2 days. If chilled, let stand 30 minutes at room temperature before serving. Serve with apple slices, celery sticks, and flatbread crackers. Garnish, if desired.
3. Smoked Salmon-and-Horseradish Spread: Substitute 2 (4-oz.) packages smoked salmon, finely chopped, for trout. Omit Step 1. Proceed with recipe as directed.
4. Party Tip: Keep sliced apples or pears from browning by tossing them with lemon-lime soda. It works just like lemon juice but without the sour taste. The citric acid in the soda will keep the fruit looking fresh.
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