Photo: c. foodblogchef 2021
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SMOKED TROUT SPREAD
yield about 1/2 cup
Ingredients:
-
2 tablespoons Shallot and Chive Boursin
- 5 tablespoons crème fraiche
- ¾ teaspoon fresh lemon juice
- ¼ teaspoon dried dill (½ teaspoon fresh dill fronds finely chopped)
- ¼+ teaspoon wasabi (to taste)
- ¼ teaspoon hot sauce (optional: I used Peachy Habanero Hot Sauce)
- 5+ tablespoons chopped smoked trout- to taste. (I used Ducktrap River Smoked Trout fillets)
- ¼ teaspoon coarsely ground black pepper
Preparation:
1. Mix the first 6 ingredients well.
2. Fold in the chopped smoked trout and black pepper and mix well with a fork until you have the consistency you want.
3. Serve on your crackers of choice, toast points, cucumber slices, or individual Belgian endive leaves.
*Suggested garnishes: chopped fresh dill fronds, chopped pickled apples, and toasted pecans, pomegranate arils, salmon caviar.

Wine pairing: white wines like Champagne, Cava, or Prosecco; Sauvignon blanc, Albariño, Vermentino, or a light dry Rosé