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*
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.
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.