Smoked Trout Cheese Spread
Smoked Trout Cheese Spread recipe courtesy:
Cooking North Carolina Fish and Shellfish from Mountains to Coast
by Debbie Moose
Publication date: April 9, 2018
Early in life, North Carolinian Debbie Moose encountered fish primarily in stick form, but once she experienced her first raw oyster and first fried soft-shell crab, their pure flavors switched her on to shellfish and fish forever. Moose has now written the cookbook that unlocks for everyone the fresh tastes of North Carolina grilled tuna, steamed shrimp, pan-seared mountain trout, fried catfish, and baked littleneck clams, to name just a few of the culinary treasures sourced from the waters of a state that stretches from the mountains to the sea. In ninety-six dishes, Moose shows how to prepare North Carolina fish and shellfish – freshwater, saltwater, wild-caught, and farmed – in both classic southern and inventive, contemporary ways.
Smoked trout tastes milder than some smoked fish, which makes it a crowd pleaser. Briny capers and sharp red onions, along with a generous amount of black pepper, balance the rich cream cheese. The spread can be made up to two days before serving.
Makes 10-12 servings
16 ounces cream cheese, at room temperature
2 Tablespoons mayonnaise
¾ cup coarsely chopped smoked trout
¼ cup coarsely chopped red onion
Black pepper, to taste
2 Tablespoons capers
½ cup chopped fresh parsley
Crackers for serving
PREPARATION & METHOD
Put the cream cheese, mayonnaise and smoked trout in the bowl of a food processor. Process until combined. Add the red onions, pepper and capers, and pulse a few times until they are just mixed in.
Scrape the mixture into a container and sprinkle with parsley.
Cover and refrigerate for at least eight hours or overnight.
Serve with crackers.*
*I served mine with lightly toasted baguette rounds.
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