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