Smoked Trout Schmear.

4 servings.


Ingredients.

+5 ounces smoked, boneless trout fillets, checked for bones and crumbled
+6 ounces cream cheese, room temperature
+4 teaspoons fresh squeezed lemon juice
+1 tablespoon chopped fresh dill
+2 teaspoons chopped fresh chives
+2 teaspoons capers, drained
+1 teaspoon hot prepared horseradish, or more to taste
+salt and freshly ground black pepper to taste
+1 pinch cayenne pepper



Prep
15 m

Ready In
2 h 15 m

Method.

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.

N.B. The ideal amount of salt, acidity, and heat are very subjective. Equal proportions of cream cheese and smoked trout is a good starting point, but everything else should be added "to taste."