Steps to Prepare Sea Trout Meat

Smoked Trout Schmear

Sea trout 2 fillets, skin on.

Recipe Summary Smoked Trout Schmear

This smoked trout schmear is incredibly easy, and very versatile. Obviously, it's great spread on any kind of bread or crackers, but slathered atop a freshly toasted bagel may be its finest expression.

Ingredients | Sea Trout Meat

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

Directions

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.

The ideal amount of salt, acidity, and heat are very subjective. Equal proportions of cream cheese and smoked trout is a good starting point, but everything else should be added "to taste."

Info | Sea Trout Meat

prep: 15 mins additional: 2 hrs total: 2 hrs 15 mins Servings: 4 Yield: 4 servings

TAG : Smoked Trout Schmear

Seafood, Fish,

Images of Sea Trout Meat

Sea Trout Meat - Sea trout were originally a european species, but have been introduced to environments all over the world to the extent that they are now considered to be found.