Smoked Trout Dip Spread Recipes

Steps:

• Combine trout, cream cheese, sour cream, green onion, Worcestershire sauce, garlic powder, paprika, lemon juice, horseradish, cayenne pepper, and black pepper in a bowl; stir until blended. Cover and refrigerate for 30 minutes.

Steps:

• Remove bones and flake the fish.
• Combine all ingredients mixing thoroughly. Chill.

Steps:

• Place all ingredients in the bowl of your food processor fitted with the steel blade. Process using onoff turns until finely chopped but not pureed. Spoon into a decorative bowl or crock, cover and refrigerate at least 4 hours or overnight so the flavors can meld.
• Note: It's important not to overprocess this or the texture will become powdery and mousselike.
• To serve: To enjoy best flavor, remove the spread from the refrigerator fifteen minutes or so to allow the mixture to "temp up". Serve either with assorted warmed crackers or any of the suggested accompaniments listed in the introduction to this recipe.

Steps:

• Discard the head, and skin and flake the trout fillets. Puree the cream cheese, sour cream, and horseradish in a mini food processor. Add the fish and pulse to a make a smooth dip. Transfer to a bowl and stir in the onion and parsley, and the lemon juice, to taste. Refrigerate until firm, about 1 hour. Serve with celery or endive leaves.

Steps:

• Place crumbled trout and softened cream cheese in a bowl. Add lemon juice, dill, chives, capers, horseradish, black pepper, salt, and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer. Transfer to a ramekin; wrap with plastic wrap. Refrigerate for 2 or 3 hours before serving to let flavors develop.

Steps:

• In a food processor, layer the trout, 1 1/2 packages cream cheese, basil and 3 tablespoons horseradish. Add white pepper and scallions or chives. Pulse several times until mixture is roughly blended. Add remaining half-package of cream cheese, and pulse again until mixture is smooth. Taste, and add additional horseradish if needed.
• Transfer mixture to a wide serving bowl. Halve tomatoes lengthwise and remove seeds. Cut tomatoes into 1/2-inch dice and pat dry on paper towels. Fold tomatoes into trout spread. Serve with crackers or slices of cucumber, or refrigerate and use within three days.

Steps:

• Using electric mixer, beat cream cheese i med bowl until smooth.
• Beat in green onions, 14/ cup sour cream, dill, hot sauce and Cajun seasoning.
• Add trout and beat on low speed until smooth, thinning with additional sour cream by tabls if desired.
• Season to taste with salt and pepper.
• Can be made 1 day ahead.
• Cover and chill.
• Top with red onion and capers.
• Serve chilled or at room temp with crackers.

Steps:

• Break up trout into food processor, add chives and grind until finely minced. Pulse in lemon juice and yogurt. Season with pepper.
• Transfer to a small serving bowl. Cover and refrigerate until ready to serve.

Steps:

• Discard skin and bones from trout and break into pieces. In a food processor pulse trout until finely chopped. Stir in remaining ingredients and salt and pepper to taste. Serve dip with pumpernickel toasts. Makes about 2 cups.