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Delicious and Creamy Smoked Rainbow Trout Spread Recipe

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Smoked rainbow trout spread with pita crisps and Carr's table water crackers

Smoked rainbow trout spread with pita crisps and Carr's table water crackers

A Perfect Hors d'Oeuvre Recipe

My husband tweaked a Martha Stewart recipe for this smoked rainbow trout spread. We own Martha Stewart's Hors d'Oeuvres book, among many other cookbooks in our collection.

Her smoked trout mousse recipe calls for four more ounces of full-fat cream cheese. She also suggests using fresh or bottled grated horseradish. As strong as jarred horseradish is, fresh can be even more pungent. My husband uses only one tablespoon of the jarred variety. He also has cut the amount of cream cheese and uses low-fat versions of it successfully. The amount of lemon juice, salt, and pepper remains to taste. In our opinion, a couple of teaspoons of freshly squeezed lemon juice suffices to give this spread a delicious and tangy taste. You are free to determine what tastes best to you.

He always removes the bloodline on a fish, a step that eliminates the fishy taste. In this case, scraping the darker bits of the smoked trout accomplishes the same thing. That is an additional step he takes. Doing that and removing all the bones takes most of the prep time when making this recipe. The rest with a food processor is easy-peasy!

I hope you enjoy this recipe as much as we do! It has always been a hit with our guests.

Cook Time

Prep timeReady inYields

25 min

25 min

Makes 50 or more servings.


  • 1 (8-ounce package) smoked rainbow trout
  • 12 ounces light cream cheese, room temperature
  • 1 tablespoon prepared jarred horseradish
  • 1/4 cup heavy cream
  • 2 teaspoons lemon juice, or to taste
  • salt and freshly ground black pepper, to taste


  1. Remove the skin and bones of the smoked trout. Also scrape off darkened areas of the flesh.
  2. Break apart pieces of the trout, making sure that there are no small bones left. Put the deboned fish into a food processor.
  3. Using the food processor, chop the smoked trout until it is in fine pieces.
  4. Add the cream, horseradish, lemon juice, and salt and pepper with the machine running.
  5. The last step is to add the room temperature cream cheese. Process until it is well blended and smooth.
  6. Taste for any adjustments in seasonings, and store in the refrigerator until ready to use to top crackers or veggies.

Serving Suggestions

As shown at the top of this page, the smoked trout spread is excellent served on pita crisps and Carr's table water crackers. Many different types of crackers or toasted crostini would also make nice conveyances for this spread.

All types of vegetables can also serve as vehicles for this tasty treat. I recently put it atop slices of English cucumber, different colored endive leaves, squares of red bell pepper, and the crackers. Bite-sized pieces of celery would also work. Hollowed out cherry tomatoes would make a tasty bite. Other things to top with the spread could include slices of jicama or mild daikon radish, etc. Once you taste it, you will undoubtedly devise your ideas of how best to present this flavorful spread.

Sparkling wine or champagne pairs well with this flavorful hors d'oeuvre preparation.

I never serve snacks at parties. It's either hors d'oeuvres or a meal. Hors d'ouevres are prepared foods one would serve with meals or wine. Snacks are something you get out of a bag or a box.

— Martha Stewart

© 2020 Peggy Woods