Smoked Trout Spread
on Mar 25, 2025
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This smoky, creamy Jewish deli spread is amazing with bagels as well as cucumbers, bagel chips, crackers, and matzoh.
Smoked trout spread is a Jewish delicacy that is smoky and savory and salty. It’s a great brunch or party spread, and if you want to pack it into a terrine or ramekin, it’s kind of like a smoked trout pate. Try serving this on crackers, matzoh, bagels, or bagel chips. It also makes a sophisticated appetizer served on a cucumber round or a slice of watermelon radish.
Smoked trout spread is made from deboned, cured, and slightly smoked freshwater trout fillets. It is available for purchase at a Jewish deli counter, or you can find it vacuum-packed in the refrigerated section with other smoked fish in the grocery store. Smoked trout are smaller than other smoked fish filets and flake easily. They can be subbed in for whitefish in various recipes.
You’ll also want to try Lox Spread and Whitefish Salad — for the ultimate bagel platter. Make all three, maybe add some smoked salmon, and serve them with sliced onions and tomatoes, letting everyone pick and choose.
Table of Contents
Ingredients
- Cream cheese – Be sure this is at room temperature so it blends in easily.
- Unsalted butter – Likewise, get the butter out of the fridge early enough so it reaches room temperature.
- Minced chives or scallions/green onions
- Jarred horseradish – Drain off any excess liquid, or the spread will be too runny.
- Dijon mustard
- Fresh lemon juice and grated zest – Fresh lemon adds a nice zing.
- Smoked trout – Use boneless fillets of smoked trout. Look for it at a Jewish deli counter or your local grocer.
- Minced fresh parsley – Use as a garnish if you like.
How to Make Smoked Trout Spread
- Make the base: Place the cream cheese and butter in a medium bowl. Add the minced chives or scallions, horseradish, Dijon mustard, lemon juice and zest.
- Add fish and mix: Flake the trout into the mixture and stir to blend well, breaking up larger pieces of smoked trout.
- Refrigerate and serve: Chill for an hour and serve, garnished with parsley if desired.
Variations
- Add 1 teaspoon fresh thyme leaves for an herbal note.
- Try subbing in smoked salmon for half of the trout.
- Blend in 1/2 to 1 cup sour cream to turn this into a dip. Blend it well so the texture is fairly smooth.
- Sprinkle some drained capers on top.
Storage
Smoked trout spread will keep for up to 4 days in an airtight container in the refrigerator. It doesn’t freeze well.
What to Serve With Smoked Trout Spread
- Bagels
- Crackers
- Bagel chips
- Baguette slices
- Cucumber slices
- Radish slices
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Smoked Trout Spread
Ingredients
- ½ cup (4 ounces) cream cheese
- 3 tablespoons unsalted butter (at room temperature)
- 3 tablespoons minced chives or scallions
- 1 teaspoon jarred horseradish (drain off excess liquid)
- 1 teaspoon Dijon mustard
- 2 teaspoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2 cups flaked smoked trout (from about 1 pound smoked trout filets)
- Minced fresh parsley (to garnish; optional)
Instructions
- Combine the cream cheese and butter. Add the minced chives or scallions, horseradish, Dijon mustard, and lemon juice and zest. Flake the trout into the mixture and stir to blend well, breaking up larger pieces of smoked trout.
- Chill for an hour. Garnish with parsley if desired. Serve with bagels, crackers, bagel chips, or baguette slices.
