Ingredients
- 8ounces smoked trout fillets (see note)
- 28-ounce packages cream cheese, at room temperature
- ¾cup (firmly packed) coarsely chopped fresh basil leaves
- 3 to 4tablespoons prepared horseradish
- 1teaspoon ground white pepper
- 7whole scallions, chopped, or 1/3 cup (firmly packed) sliced chives
- 2plum tomatoes
- Crackers or sliced cucumber, for serving
- Nutritional Information
Nutritional analysis per serving (6 servings)
316 calories; 27 grams fat; 14 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 12 grams protein; 91 milligrams cholesterol; 569 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 3 1/2 cups
Preparation
- 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.
- Grilled trout may be substituted, with the addition of finely grated zest and juice of 1 lemon.
15 minutes
Dining and Cooking