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Categories:Viewed: 115 - Published at: 3 years ago
Ingredients
- 8 ounces smoked trout fillets (see note)
- 2 8-ounce packages cream cheese, at room temperature
- 3/4 cup (firmly packed) coarsely chopped fresh basil leaves
- 3 to 4 tablespoons prepared horseradish
- 1 teaspoon ground white pepper
- 7 whole scallions, chopped, or 1/3 cup (firmly packed) sliced chives
- 2 plum tomatoes
- Crackers or sliced cucumber, for serving
Method
- 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.
