Grilled Trout Spread
This spread is great on everything from celery to crackers, and has a mild flavor even any non-fish lover would like. If trout isn't for you, sub in salmon or your favorite white fish. Need more flavor? Double up the fish or use smoked trout. Or add cajun seasoning. This spread stays fresh in the fridge for up to 1 week—if you don't eat it all up by then.
Ingredients
- 6 to 8 oz. grilled trout (about 1 fish) or grilled salmon
- 8 oz. cream cheese, softened
- ¼ cup Greek-style yogurt or sour cream
- 1 green onion, thinly sliced
- 2 tsp. smoked paprika or ground red chile pepper
- 1 tsp. fresh lemon juice
- ½ tsp. worchestershire sauce
- ½ tsp. vinegar-based hot sauce
- Pinch salt and pepper, or to taste
Instructions
- Flake cooked trout and set aside.
- In a large bowl combine cream cheese and yogurt. Using a whisk, whip mixture until fluffy.
- Add green onion, paprika, lemon juice, Worcestershire sauce, and hot sauce. Stir in flaked trout and season with salt and pepper.
- Cover and chill spread at least 1 hour before serving with crackers, fresh veggies, or crusty bread