Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Smoked Trout Schmear.


    Posts : 884
    Join date : 2008-09-14
    Age : 56
    Location : Bridgwater, Somerset.

    Smoked Trout Schmear.

    Post  Admin on Wed Jan 18, 2017 1:54 am

    4 servings.


    +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

    15 m

    Ready In
    2 h 15 m


    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."

      Current date/time is Sat Mar 17, 2018 4:30 pm