Smoked Trout And Chive Cream Cheese Spread Food

ASHLEI'S SMOKED TROUT DIP

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.

SMOKED TROUT SCHMEAR

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.

SMOKED TROUT SPREAD

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.

SMOKED TROUT AND CHIVE CREAM CHEESE SPREAD

Steps:

• Smoke the trout according to the recipe Stove Top Smoker Smoked Whole Trout. (See related recipe).
• Cool to room temperature.
• Pick over the trout fillet, removing any fine bones or pieces of skin but leaving the trout in the largest pieces possible.
• Stir the trout, cream cheese, scallions, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper together gently in a mixing bowl until blended, leaving the trout in smallish pieces. (For an even chunkier spread, beat all the ingredients except the trout together, then gently fold in the trout)
• Taste and stir in a little more salt and/or pepper if you like.
• The spread may be made up to two days in advance and stored, covered in the refrigerator.
• Bring to room temperature and sprinkle the chives over the top before serving.
• If you're making canapes or stuffing celery with the spread, sprinkle a little of the chives over each.

SMOKED TROUT SPREAD

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.

ENDIVE WITH SMOKED TROUT AND HERBED CREAM CHEESE

Steps:

• Mix first 4 ingredients in small bowl. Season with freshly ground black pepper. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.)
• Separate endive into leaves. Spread small amount of cheese mixture on base end of each leaf. Top with trout piece; garnish with small dill sprig. Arrange filled leaves on platter. (Can be made 6 hours ahead. Cover; chill.)