Smoked Trout & Herb Cream Cheese Spread

Of course, this creamy smoked trout spread is fantastic on bagels. But it's also
great on crackers, crispbread, rye toast, and celery sticks. Or make one of the
smoked trout dip variations and serve with crusty bread, cucumber slices, or
other crudites. There are more recipe ideas and serving suggestions in the main
post. It tastes fancy, but only takes a few minutes and a few ingredients to
make!

Servings: 12 ounces

Author:

Prep Time
5 minutes

Course:

Breakfast & Brunch Small Bites & Snacks

Cuisine:

American Contemporary

Keywords:

brunch simple appetizer dip easy savory party food wild food sophisticated 5-minute dish

🧂 Ingredients

8 oz cream cheese, softened

(one standard block)
4 oz smoked trout

(canned or freshly smoked)
¼ cup fresh dill, chives, or chervil (or a blend)

(substitute 2 tbsp dried)
½ tsp freshly ground black pepper
¼ tsp flaky or kosher salt

Instructions

1 Soften your cream cheese. Whip it, either by hand, or using a mixer or food
processor. Make sure it is smooth and has no lumps remaining.
2 Add the freshly ground black pepper and the flaky salt, and pulse to mix until
combined.
3 Chop the herbs and add them to the food processor or mixer bowl. Pulse a few
more times, scrape down the bowl with a flexible spatula, and pulse again. You
don't want to pulverize the herbs, just distribute them evenly.

Note: if you are making the smoked trout dip variation (see below), add the
additional ingredients now.
4 Add the smoked trout and pulse or mix just to combine. The trout will break up
as you mix. You aren't trying to make a smooth puree, just break up the fish in
the mixture.

If you are mixing by hand, you may want to flake the fish a bit before mixing it
in if it isn't breaking apart easily. Scrape down the food processor or mixer
bowl with a spatula between short pulses.
5 Using the flexible spatula, transfer your spread or dip to a serving bowl or
airtight storage container. Keep chilled and serve or refrigerate immediately.