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.

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Recipe Summary

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Notes:

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."

Nutrition Facts

214 calories; protein 13.4g; carbohydrates 1.9g; fat 17.1g; cholesterol 97.1mg; sodium 211.7mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/18/2018
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. Read More
(1)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/09/2018
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. Read More
(2)
Rating: 5 stars
01/15/2016
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! Read More
(1)
Rating: 4 stars
12/18/2018
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. Read More
(1)
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Rating: 5 stars
05/26/2016
Added salmon caviar smoked salmon & garnished with toasted walnuts Read More
(1)
Rating: 5 stars
12/11/2018
Love it and my guest did as well. Read More
Rating: 5 stars
04/14/2020
Delicious! I smoke my trout with a sweet smoke, like apple or cherry wood. I also use more trout than cream cheese. Read More
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Rating: 5 stars
12/24/2019
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. Read More
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