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Creamy Smoked Trout Spread

Photo: Thomas J. Story; Styling: Karen Shinto
Yield Makes 1 1/2 cups
Time: 20 minutes. You can't go wrong with good smoked fish, some cream, and fresh herbs. Sunset reader Manuela Rohr whirls them up in a food processor for this quick and delicious appetizer. She suggests serving it on crackers or rye bread.


  • 2 smoked trout fillets (8 oz. total), skinned and boned
  • 1 small shallot, chopped
  • 1/3 cup crème fraîche or sour cream
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon freshly ground black pepper

Nutrition Information

  • calories 187
  • caloriesfromfat 77 %
  • protein 9.6 g
  • fat 16 g
  • satfat 8.6 g
  • carbohydrate 1.4 g
  • fiber 0.1 g
  • sodium 385 mg
  • cholesterol 48 mg

How to Make It

  1. In a food processor, pulse trout, shallot, crème fraîche, and cream together until smooth. Add dill and pepper, then pulse just to combine. Serve with crackers.

  2. Note: Nutritional analysis is per 1/4-cup serving.