Equipment
* optional
Ingredients
Spread Base
- 150 g smoked trout fillets, skin and bones removed
- 75 g unsalted butter, softened to room temperature
- 50 g sour cream, full fat
Flavorings
- 15 ml lemon juice, freshly squeezed
- 5 g fresh dill, finely chopped
- 10 g creamed horseradish
- 2 g black pepper, freshly ground
- salt
Nutrition (per serving)
Method
Remove the skin and any pin bones from the smoked trout fillets. Flake the meat into small pieces using your hands.
Place the flaked smoked trout, softened butter, sour cream, lemon juice, and horseradish into a food processor. Pulse briefly until the mixture is combined but still retains a slightly coarse texture.
Transfer the blended mixture to a mixing bowl using a spatula. Fold in the chopped fresh dill and black pepper. Taste the spread and add a pinch of salt only if the trout is not salty enough.
Cover the mixing bowl tightly with plastic wrap. Chill in the refrigerator for at least 1 hour to allow the flavors to meld and the butter fat to solidify, creating a spreadable consistency.
Remove from the refrigerator 10 minutes before eating to soften slightly. Serve alongside toasted sourdough bread, crisp crackers, or fresh cucumber slices.
Chef's Notes
- For a rustic, highly textured variation, skip the food processor entirely and mash all the ingredients together in a bowl using a sturdy fork.
- Full fat sour cream is essential for the correct consistency. Reduced fat versions contain stabilizers and too much water, which will make the spread weep.
- Hot smoked trout works best for this recipe as it flakes beautifully and has a cooked texture, whereas cold smoked trout can become stringy and chewy when processed.
Storage
Refrigerator: 3 days — Keep tightly sealed to prevent oxidation and absorbing fridge odors.
