Smoked-Trout Spread Recipe (2024)

A few tablespoons of whipped cream cheese will add a little body and tang. A hit of horseradish is a nice add too.

I make a smoked trout spread with Lake Trout from the Ojibway tribe in Lake Huron, who catch and smoke the fish. It's available at the Lincoln Park Greenmarket in Chicago. This is large pieces of trout, for about $10/lb., not those puny "minnow" size filets you get at the super market. I buy it, freeze it and bring it back to NY. PS: I gave this info to Pete Wells a few weeks ago. Try some, you'll like it!

I use readily available canned smoked kippers and fresh goat cheese, both staples in my kitchen. Skip the chives if none are in the fridge. Big favorite with damily and last minute guests.

Agree about the cream cheese and horseradish addition. Also a little minced red onion at the end if you don't have the horseradish. An easy "do again" app for any time.

I used maple-glazed smoked trout (from Whole Foods) and a tad more yogurt than called for - swoony!

This dish is a winner for a co*cktail party served with crackers or thin slices of baguette on the side. I make it with labneh, the yogurt cheese. But using a very heavy yogurt with a dollop of cream cheese works very well in substitute. Chives are best, but minced scallions (half the amount i.e. one tablespoon) are another good substitute. Easy on the processing. I like it with a little texture, which means pulse for each step.

No yogurt on hand, so sour cream worked swell. Also, the addition of finely sliced scallions. Used a 3.9 oz. tin of Trader Joe's smoked trout, drained, and eyeballed the sour cream, maybe 2.5 tbsp. Really good

Tried this with Alaskan alder-smoked salmon (as well as the trout, previously), and it was delicious. It needed a bit more yogurt and lemon juice for taste and consistency.

I used a lot more green onions and chives and it was delicious.

This got good reviews, though I added some cream cheese (not a lot) and some red onion, as others recommended.

Very good, but a bit too salty. I added some more yogurt.

Lovely on bagels with cream cheese for breakfast.

Trader Joe’s smoked trout in the tin is a staple in my house. It’s perfect for this. I use cream cheese, sour cream and a tad of mayo. Thin sliced scallions. Yummy and so easy when entertaining.

I’ve become a fan of tinned fish and I used two cans of Fishwife smoked trout and substituted the Greek yogurt with crème fraiche, and added a bit more lemon than the recipe suggested. The spread is creamy and delicious. So simple!

Used cream cheese instead of yogurt and added paprika. Yum.

It does the (basic) job. Nice clean flavors that really rely on the quality of your smoked fish. Given the small amount used, I would upgrade to mayonnaise, crème fraîche, or anything with a bit more flavor and body. Season with lemon juice to taste, as my batch was a touch too watery. I would also try adding some chopped shallots, celery, or something similar to get a little bit of crunch and texture, along with a teaspoon or so of Dijon or another mustard.

Couldn’t be simpler and it still produced an excellent result. Will save a few chunks of trout from the food processor next time to mix in by hand after to vary the texture more.

DELICIOUS and simple. Doubled the lemon juice and yogurt and added feta cheese, smoked paprika, dried dill & capers.

Delicious, quick appetizer. I added a bit more of sour cream to make it a little “wetter” and add some tang

If your fish isn't wildly salty in the first instance, a teaspoon or so of white miso works wonders to subtly boost umami here.

I love smoked trout pate. Surprisingly a lot of recipes out there - some with cottage cheese, I usually use ricotta. Not completely a blank slate recipe, but many modifications work well. This is the first I've seen that purees it - I usually just flake, but this brings it to a different level.

Taking into consideration some previous comments, I omitted the chives in the blender, and instead added them to the end result. I added almost 1 extra tbsp lemon, as I felt it needed some more tang. It was still quite thick so I blended in an ice cube, a trick I was once told for a creamier result! It was creamy, delicious and very impressive given the minimum effort involved!

Thinly sliced scallions on top not inside. Yog and lemon to taste