Smoked Trout Schmear
Description
Chef John's smoked trout schmear is so easy and versatile. It's great spread on any kind of bread or crackers, but slathered atop a freshly toasted bagel may be its finest expression.
Ingredients
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5 ounces smoked, boneless trout fillets, checked for bones and crumbled
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6 ounces cream cheese, room temperature
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4 teaspoons fresh squeezed lemon juice
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1 tablespoon chopped fresh dill
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2 teaspoons chopped fresh chives
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2 teaspoons capers, drained
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1 teaspoon hot prepared horseradish, or more to taste
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salt and freshly ground black pepper to taste
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1 pinch cayenne pepper
Directions
1
Place crumbled trout and softened cream cheese in a bowl. Add lemon juice, dill, chives, capers, horseradish, black pepper, salt, and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer. Transfer to a ramekin; wrap with plastic wrap. Refrigerate for 2 or 3 hours before serving to let flavors develop.