Smoked Trout Schmear

This is amazing! Anytime I want something that will be delicious I look up Chef John recipes and go from there. I have never been disappointed.

Served at a bring-a-dish holiday gathering. Received a somewhat tepid response. The taste was okay but it didn’t have a pronounced smoky flavor. In our coastal community, smoked fish dips are served at most restaurants and many local fisherman have their own secret version creating a high bar for achieving marvelous accolades. The cream cheese base produces a firm spread and tends to overpower the other ingredients. Refrigerated this dip for about 8 hours before serving. The flavor profile better developed by the following day so you may want to make this a day before serving.

Added salmon caviar, smoked salmon & garnished with toasted walnuts

So simple to prepare. Flavour is excellent. Followed the recipe to the letter. Everyone at home loves it, either as a dip or on toast, even for breakfast!

Delicious! I smoke my trout with a sweet smoke, like apple or cherry wood. I also use more trout than cream cheese.

Great flavors but I used my food processor! Put the lemon juice, dill, chives, horseradish, and capers in and pulse to get a paste. Then add cream cheese and process until well mixed. Finally add the trout chunks and pulse for the consistency you want. Much less labor and the exact same results.

This is a delicious dish. I liked it but by crumbling the trout, you lose its beautiful texture. I preferred making the schmear without the trout and placing chunks of the trout on top of the schmear. If you use smoked trout from a tin, by all means follow this recipe. If you have beautiful fillets, enjoy the silky and oily texture of the large chunks.

Love it and my guest did as well.