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Smoked Trout Spread on Cucumber Rounds

Photo: Travis Rathbone; Styling: Megan Hedgpeth

Prep time 15 mins
Yield

Yield: 16 pieces (serving size: 2 pieces)

Sometimes big flavor comes in small bites. Smoked Trout Cucumber Rounds are no exception to that rule. Make-ahead: prepare these cool cucumber bites and chill overnight for the perfect next day finger-food appetizer.

Ingredients

  • 4 ounces cream cheese, softened
  • 1 tablespoon whole milk
  • 1 teaspoon jarred horseradish, drained
  • 1/4 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 3 ounces smoked trout, gently flaked
  • 1 tablespoon finely chopped scallion greens
  • 2 teaspoons chopped fresh dill
  • Freshly ground black pepper
  • 1 large seedless cucumber, sliced into 16 rounds
  • Sliced scallions and lemon zest, for garnish, optional

Nutrition Information

  • calories 68
  • fat 6 g
  • satfat 3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3 g
  • carbohydrate 1 g
  • fiber 0.0 g
  • cholesterol 24 mg
  • iron 0.0 mg
  • sodium 184 mg
  • calcium 20 mg

How to Make It

  1. In a medium bowl, whisk together cream cheese, milk, horseradish, lemon zest and juice. Gently fold in trout, chopped scallions and dill. Season lightly with pepper. (Spread can be made 1 day ahead; cover and refrigerate. Let sit at room temperature for 30 minutes before serving.)

  2. Spread 1 tsp. trout mixture over each cucumber round. Garnish with sliced scallions and lemon zest, if desired, and serve.