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Prep Time: 25 Minutes Cook Time: 485 Minutes |
Ready In: 510 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. 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.)
3. Cooks' note: Spread can be chilled up to 5 days.
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