Directions:
- 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 purée 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 992.65 Kcal (4156 kJ) | ||
| Calories from fat | 898.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 99.88g | 154% | |
|---|---|---|---|
| Cholesterol | 309.78mg | 103% | |
| Sodium | 74.77mg | 3% | |
| Potassium | 493.99mg | 11% | |
| Total Carbs | 2.67g | 1% | |
| Sugars | 1.19g | 5% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 25.38g | 51% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 2.5mg | 14% | |
| Calcium | 88.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 326.05 Kcal (1365 kJ) | ||
| Calories from fat | 295.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.81g | 154% | |
|---|---|---|---|
| Cholesterol | 101.75mg | 103% | |
| Sodium | 24.56mg | 3% | |
| Potassium | 162.26mg | 11% | |
| Total Carbs | 0.88g | 1% | |
| Sugars | 0.39g | 5% | |
| Dietary Fiber | 0.15g | 2% | |
| Protein | 8.34g | 51% | |
| Vitamin C | 1.5mg | 8% | |
| Vitamin A | 0.4mg | 38% | |
| Iron | 0.8mg | 14% | |
| Calcium | 29.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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