Smoked Trout-and-Horseradish Spread
Transform leftovers into crostini by topping toasted French bread rounds with this creamy spread and a sprinkle of finely diced apples and toasted pecans.
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- 8 ounces smoked trout
- 1 (8-oz.) package cream cheese, softened
- 2 green onions, sliced
- 1/4 cup loosely packed fresh parsley leaves
- 5 teaspoons horseradish
- 1 tablespoon chopped fresh dill
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- Granny Smith apple slices, celery sticks, flatbread crackers
- Garnish: lemon slices
- 1. Remove and discard skin and bones from trout, if necessary. Flake trout into small pieces.
- 2. Pulse cream cheese and next 8 ingredients in a food processor 7 to 8 times or until combined, stopping to scrape down sides as needed. Stir in flaked trout pieces. Transfer to a serving dish. Serve immediately, or cover and chill up to 2 days. If chilled, let stand 30 minutes at room temperature before serving. Serve with apple slices, celery sticks, and flatbread crackers. Garnish, if desired.
- Smoked Salmon-and-Horseradish Spread: Substitute 2 (4-oz.) packages smoked salmon, finely chopped, for trout. Omit Step 1. Proceed with recipe as directed.
- Party Tip: Keep sliced apples or pears from browning by tossing them with lemon-lime soda. It works just like lemon juice but without the sour taste. The citric acid in the soda will keep the fruit looking fresh.
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