Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey Photo by: Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

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.

Southern Living DECEMBER 2008

  • Yield: Makes 2 cups
  • Prep time: 10 Minutes


  • 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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Smoked Trout-and-Horseradish Spread Recipe