Smoked Trout Schmear

Name: Smoked Trout Schmear
Total time: 135
Yield: 4
Ingredients: 5 ounces smoked, boneless trout fillets, checked for bones and crumbled; 6 ounces cream cheese, room temperature; 4 teaspoons fresh squeezed lemon juice; 1 tablespoon chopped fresh dill; 2 teaspoons chopped fresh chives; 2 teaspoons capers, drained; 1 teaspoon hot prepared horseradish, or more to taste; salt and freshly ground black pepper to taste; 1 pinch cayenne pepper

Recipe by John Mitzewich from allrecipes.com

2 Hr. 15 Mins.

Ingredients

4 servings

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5 ounces smoked, boneless trout fillets, checked for bones and crumbled
•

6 ounces cream cheese, room temperature
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4 teaspoons fresh squeezed lemon juice
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1 tablespoon chopped fresh dill
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2 teaspoons chopped fresh chives

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2 teaspoons capers, drained
•

1 teaspoon hot prepared horseradish, or more to taste
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salt and freshly ground black pepper to taste
•

1 pinch cayenne pepper

Instructions

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.