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Delicious and Creamy Smoked Rainbow Trout Spread Recipe

My husband and I both enjoy cooking. We like sampling and discovering new and different foods from all areas of the world.

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.

Ingredients

  • 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

Instructions

  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

Comments

Peggy Woods (author) from Houston, Texas on January 01, 2021:

Hi Linda,

It is my husband who made this particular recipe adapted from the original. He often tries a recipe, as it is originally written, and then amends it to his liking. That is the case with this recipe. I am glad you like it. Thanks for your comment.

Linda Crampton from British Columbia, Canada on January 01, 2021:

I like your recipe and the Martha Stewart quote. You are a creative cook, Peggy.

Peggy Woods (author) from Houston, Texas on December 31, 2020:

Hi Mary,

We get our smoked trout at the market by the name of Trader Joe's. You are lucky if you can get good smoked trout at a local farmer's market. Enjoy this dip when you make it, and have a happy new year.

Mary Norton from Ontario, Canada on December 31, 2020:

Hi Peggy. I wish this is summer and there is a farmer's market to get the best-smoked trout. I love trying out new dips for the long afternoons on the dock.

Peggy Woods (author) from Houston, Texas on December 29, 2020:

Hi Liza,

Smoked trout has an entirely different flavor from fresh. We really like it. It sounds like your father-in-law would like this recipe from what you wrote. Thanks for your comment.

Liza from USA on December 29, 2020:

I have never tried trout. Usually, my favorite is mackerel or sardine. However, I remember seeing my mother in law used to make something like this for her husband because he likes snacking while watching tv. Thanks for the recipe, Peggy, and the technique on how to prep the fish.

Peggy Woods (author) from Houston, Texas on December 29, 2020:

Hi MG,

I am so pleased that you like this recipe for how to make a smoked rainbow trout spread. Thanks for your comment.

Peggy Woods (author) from Houston, Texas on December 29, 2020:

Hi Glenis,

I have some canned sardines in our pantry, and we almost always have Greek yogurt in our refrigerator. I'll have to give your recipe a try. Thanks for the idea. As to cutting this recipe down, if you can find smaller packages of smoked trout, that could work.

MG Singh emge from Singapore on December 29, 2020:

You have the knack of presenting excellent recipes and this one was wonderful.

Glen Rix from UK on December 29, 2020:

The quantities for the recipe could be scaled down as required. I make something similar to with tins of tuna or sardines, sometimes using thick Greek yoghurt as a substitute for soft cheese. I eat it for lunch with toast, crispbread, or celery sticks. Or, as you suggest, serve as a nibble to stave off hunger prior to dinner. Tasty and nutritious.

Peggy Woods (author) from Houston, Texas on December 28, 2020:

Hi FlourishAnyway,

We are not having gatherings either due to Covid-19. We did recently make this recipe, photographed it, and then shared it with some of our neighbors. Our handoffs were socially distant, of course. We look forward to the day when we can once again entertain in our home. Thanks for the comment and compliment.

FlourishAnyway from USA on December 28, 2020:

I'm not doing any gathering, but I like looking at your recipe and thinking about what to make next time I do gather. You have such delightful recipes, Peggy.

Peggy Woods (author) from Houston, Texas on December 27, 2020:

Hi Ruby,

We also love eating various types of fish. This recipe is a great one to share with others since it makes a large amount. Thanks for your comment.

Peggy Woods (author) from Houston, Texas on December 27, 2020:

Hi Bill,

Happy New Year to you too! Enjoy this smoked trout recipe with my blessings. It is a winner in our home!

Ruby Jean Richert from Southern Illinois on December 27, 2020:

Your recipe looks delicious. I love fish, I try to have it weekly. Thanks for sharing.

Peggy Woods (author) from Houston, Texas on December 27, 2020:

Hi Pamela,

It really is an easy recipe to prepare. I hope your son and daughter-in-law are ready for a tasty treat when they visit you. Enjoy!

Bill Holland from Olympia, WA on December 27, 2020:

This sounds heavenly, Peggy, so much so I'm tempted to try it. Thank you my friend, and Happy New Year to you.

Peggy Woods (author) from Houston, Texas on December 27, 2020:

Hi Devika,

I hope you enjoy this recipe as much as we do. Wishing you an early happy new year!

Pamela Oglesby from Sunny Florida on December 27, 2020:

I think this recipe would be absolutely delicious. It doesn't sound difficult to make either. I want to try it when I have my son and daughter-in-law over. Thank you, Peggy.

Devika Primić from Dubrovnik, Croatia on December 27, 2020:

Peggy I like your recipe ideas. It is nice to try a new recipe and smoked trout sounds a tasty meal.

Peggy Woods (author) from Houston, Texas on December 26, 2020:

Hi Rosina,

The instructions are very easy and I hope you enjoy this smoked trout spread recipe. Thanks for your comment.

Peggy Woods (author) from Houston, Texas on December 26, 2020:

Hi John,

I am pleased that you are going to try this recipe. Enjoy!

Rosina S Khan on December 26, 2020:

Fish is something I prefer to chicken or beef. I would definitely like to try this recipe. It is also easy to follow the instructions. Thank you, Peggy, for the share.

Peggy Woods (author) from Houston, Texas on December 26, 2020:

Hi manatita,

You certainly do not have to drink wine with this smoked trout spread. You mention not eating meat, but does that include fish?

John Hansen from Queensland Australia on December 26, 2020:

This recipe looks great and sounds delicious. I will have try it Peg. Thanks for sharing.

manatita44 from london on December 26, 2020:

Pitta crisps look like biscuits.

I like the wonderful description of Hors d'Oeuvres and the dish and wine most certainly looks inviting. Alas! no meat or alcohol for me. So sorry.

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