Creamy Smoked Trout Spread

Creamy Smoked Trout Spread
Photo by Thomas J. Story


  • 1 small shallot, chopped
  • ½ cup heavy cream
  • 2 tablespoons chopped fresh dill
  • 1/3 cup crème fraîche or sour cream
  • 1 teaspoon freshly ground black pepper
  • 2 smoked trout fillets (8 oz. total), skinned and boned

In a food processor, pulse trout, shallot, crème fraîche, and cream together until smooth. Add dill and pepper, then pulse just to combine. Serve with crackers. Note: Nutritional analysis is per 1/4-cup serving.

View full recipe at My Recipes


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