Closely related to smoked salmon, smoked trout is more delicate and some say less oily and fishy tasting than most smoked salmon. Full of protein, Omega fatty acids, vitamins, and minerals, not only is trout considered a culinary delicacy, it is one of the top three most nutritious fish to eat. Whether you serve it flaked on salads or mixed in with your morning eggs, trout makes an excellent addition to your kitchen pantry. Try substituting smoked trout for smoked salmon in traditional salmon spread, or if you want to try something new, here’s a lighter, tasty alternative to salmon spread that’s great for snacking or to serve with hors d'oeuvres. I hope you like it!

Smoked Trout Spread
makes about ½ 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:

Mix the first 6 ingredients well.
Fold in the chopped smoked trout and black pepper and mix well with a fork until you have the consistency you want.
Serve on your crackers of choice, toast points, cucumber rounds, 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

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