Smoked-Trout Spread
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 4 cups
- 1/4 teaspoon black pepper
- 1 cup cold water
- 1 tablespoon fresh lemon juice
- 2 sticks (1 cup) unsalted butter, softened
- Carbohydrate 1 g(0%)
- Cholesterol 94 mg(31%)
- Fat 27 g(41%)
- Fiber 0 g(1%)
- Protein 12 g(23%)
- Saturated Fat 15 g(77%)
- Sodium 36 mg(2%)
- Calories 289
Preparation 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' NoteSpread can be chilled up to 5 days.
Preparation 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' NoteSpread can be chilled up to 5 days.
