Smoked trout spread with eggs and cream cheese

Name: Smoked trout spread with eggs and cream cheese
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Yield: 2 servings
Ingredients: 4.4 oz smoked trout (125g); 1 large hard-boiled egg; 1/2 cup cream cheese; 1 teaspoon mayonnaise; 2-3 teaspoons lemon juice; ½ teaspoon Dijon mustard; 1 tablespoon buttermilk; salt and black pepper; to garnish: chives

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Prep Time
8 mins
Cook Time
8 mins
Total Time
15 mins
Servings
2 servings
Calories
348 kcal
Course
Appetizer
Cuisine
International

Smoked trout spread with eggs and cream cheese

Yael Holden

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

4.4 oz smoked trout (125g) 1 fillet without skin and grates, can be other smoked fish
1 large hard-boiled egg
1/2 cup cream cheese 3.5 oz / 100g
1 teaspoon mayonnaise
2-3 teaspoons lemon juice
½ teaspoon Dijon mustard
1 tablespoon buttermilk or milk / plain yogurt
salt and black pepper to taste
to garnish: chives

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Instructions

Hard-boiled the egg: In a small pot bring water to a boil, carefully lower the egg into the pot, cook for 7 minutes, counting from when the water starts to boil, scoop the egg out and immediately place in cold water and peel it.
Break up the trout fillet into larger pieces, add to a food processor bowl.
Add all the other ingredients and mix until smooth.
Season with salt and pepper to taste and sprinkle with chives.
Serve on a piece of bread or with crackers / grissini.

Notes

If you don't have blender/hand blender/food processor you can chop the fish and the egg very finely and stir with the other ingredients until combined.
Make sure to check if the fish doesn't have any grates, first.
You can use other white-fleshed smoked fish, like mackerel.
Make ahead: This dip can be made ahead. Store it in the fridge for up to 3 days. It tastes the same if not better.