Light and ultrasavory, this is a spread that's definitely worth making it requires a minimal amount of work and tastes better than any store-bought version. And if you have any left over, you're in luck it also tastes wonderful on bagels the next morning. Ingredients
1 lb smoked trout fillets, skin discarded and any silver skin scraped off 2 sticks (1 cup) unsalted butter, softened 1/3 cup finely chopped shallot 1/4 cup finely chopped fresh dill 1 tablespoon fresh lemon juice 1/2 teaspoon hot sauce such as Tabasco 1/4 teaspoon black pepper 1 cup cold water
Accompaniment: whole-grain crackers
Preparation
Flake trout and transfer 2 cups to a food processor, then blend with butter, shallot, dill, lemon juice, hot sauce, and pepper until smooth. Reserve remaining trout.
With motor running, add water to trout pure in a slow stream and process until water is absorbed, about 1 minute. Transfer to a bowl and fold in reserved trout, then pack mixture into a 4-cup glass or ceramic mold or bowl. Cover surface with wax paper, then tightly cover with plastic wrap and chill at least 6 hours to allow flavors to develop. Bring spread to room temperature before serving. (This will take 1 to 2 hours.)
Cooks' note:
Spread can be chilled up to 5 days.
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