Cook The Book: Smoked Trout Spread
- 1 pound smoked trout fillets, skin discarded, any remaining slivery skin scraped off
- 2 sticks (1/2 pound) unsalted butter, softened
- 1/3 cup finely chopped shallots
- 1/4 cup finely chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon hot sauce, such as Tabasco
- 1/4 teaspoon freshly ground black pepper
- 1 cup cold water
- Whole-grain crackers, for serving
- Flake trout. Transfer 2 cups to a food processor (reserve the remaining trout), add butter, shallots, dill, lemon juice, hot sauce, and pepper, and blend until smooth.
- With the motor running, add water to trout mixture in a slow stream, then process until water is completely absorbed, about 1 minute. Transfer to a bowl and fold in the reserved trout. Pack the mixture into a 4-cup glass or ceramic mold or bowl. Cover surface with wax paper, cover tightly with plastic wrap, and refrigerate for at least 6 hours to blend flavors; bring to room temperature before serving.
- Serve with crackers.
trout, unsalted butter, shallots, fresh dill, lemon juice, hot sauce, freshly ground black pepper, cold water, crackers
Taken from www.seriouseats.com/recipes/2009/09/cook-the-book-smoked-trout-hors-doeuvres-spread-recipe.html (may not work)