Cook The Book: Smoked Trout Spread

1. 1

   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.

2. 2

   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.

3. 3

   Serve with crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.