Smoked Trout Spread
Recipe Courtesy of Lauren GrovemanSpecial Equipment:
Food processorIngredients
2 cups (packed) smoked trout fillets, skinned and flaked (Purchase 1 generous pound of fillets and remove and discard the skin before measuring.)
1/2 cup (firmly packed) minced scallions (use all white and 1 1/2 to 2 inches of the tender green after removing the roots)
3/4 cup mayonnaise
1 teaspoon strained fresh lemon juice
2 garlic cloves, minced
2 rounded tablespoons chopped Italian flat leaf parsley
1 teaspoon ground white pepper
Generous amount of freshly ground black pepper
Place all ingredients in the bowl of your food processor fitted with the steel blade. Process using onoff turns until finely chopped but not pureed. Spoon into a decorative bowl or crock, cover and refrigerate at least 4 hours or overnight so the flavors can meld.
Note: It's important not to overprocess this or the texture will become powdery and mousselike.
To serve: To enjoy best flavor, remove the spread from the refrigerator fifteen minutes or so to allow the mixture to "temp up". Serve either with assorted warmed crackers or any of the suggested accompaniments listed in the introduction to this recipe.
Yield: 3 cups
Prep Time: minutes
Cooking Time: minutes
Difficulty: Easy
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