Smoked Trout Spread

Part of the appeal of this rich dip is that it’s super-quick to make, but beware: It’s also super-quick to disappear. We once caught a party guest pawing through the fridge to find more!

1 pound smoked trout*
1 cup mayonnaise
1 cup sour cream
4 tablespoons chopped fresh dill
4 tablespoons drained prepared horseradish
2 tablespoons minced onion
1 teaspoon lemon zest
pinch cayenne
salt

*Look for smoked trout fillets in the deli section (they’re packaged in plastic, much like bacon). Smoked mullet or mackerel can be substituted.

Discard the skin and any bones from the trout. Break the fish into pieces and pulse in the food processor until finely chopped (but not puréed). Transfer to a bowl; stir in the rest of the ingredients and add salt to taste.

Makes about 3 3/4 cups of spread.

NO EFFORT Serve with crackers.

LOW EFFORT Along with the crackers, serve 1/4-inch-thick slices of hothouse (seedless) cucumber.

MO’ EFFORT Add a third accompaniment: thin slices of Granny Smith apple. Toss the slices in lemon juice immediately after cutting to keep them from turning brown.

Make-Ahead Factor

The trout dip can be made 2 days ahead and kept covered and refrigerated. The cucumber can be sliced, wrapped in damp paper towels, and kept in a resealable plastic bag in the refrigerator for 1 day.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.

Smoked Trout Spread

Make-Ahead Factor

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