Smoked Trout Spread With Fig, Pecan Swirl

• Trout Spread
• 1 2/3 pounds smoked trout (or other smoked white fish)
• 1/2 cup whipped cream cheese
• 1/4 cup light sour cream
• 1/4 cup mayo
• 2 tablespoons minced jalapeno
• 3 tablespoons minced green onion
• Fig Pecan Swirl
• 3 tablespoons fig jam
• 3 teaspoons lemon juice
• 2 teaspoons dijon mustard
• 1/2 cup pecans, toasted, cooled, ground
• s&p to taste

1. Break the trout into medium pieces attempting to remove as many bones as possible. Whisk cream cheese, sour cream and mayo together then stir in green onion and jalapeno. Fold into trout breaking up a bit more, but keeping some good chunks.
2. Mix all swirl ingredients together. Add to trout mixture and carefully fold together to incorporate but not completely mix. Your goal is to make it like an ice cream with ribbons of caramel or fruit. You want to get little hints of fig in every bite.
3. Carefully mound on a plate or bowl and serve with crackers (I chose the Carr's rosemary crackers which were wonderful) and sliced cucumber.

trout, trout, whipped cream cheese, light sour cream, mayo, jalapeno, green onion, lemon juice, mustard, pecans

Taken from food52.com/recipes/18999-smoked-trout-spread-with-fig-pecan-swirl (may not work)