Smoked Trout Spread

Prep Time: 15 mins | Cook Time: 0 mins | Course: Small Bites | Serves: 8 

Smoked trout dip with cream cheese, lemon, shallot, and chive; spread onto Belgian endive leaves and crackers. Inspired by Better Homes and Gardens, December 2005

8 oz cream cheese, softened

8 oz smoked trout

¼ cup sour cream

3 Tbsp shallot, chopped fine

1 lemon, zested and juiced

¼ tsp black pepper

1 Tbsp dried chives

3 Belgian endive heads, leaves separated

Assorted crackers

In a medium-sized mixing bowl, beat the softened cream cheese with a wooden spoon. Remove the skin from the trout and with your finger trace the vein of bones and cut them out. Discard the boney section and flake the fish with your fingers into the cream cheese. Stir in the sour cream, shallot, lemon zest and juice, pepper, and chives. Refrigerate until ready to serve. Separate endive leaves onto a serving platter along with an assortment of crackers. Serve dip in a ramekin with a spreader.