The Jamisons' Drop-Dead Trout Spread

by Kathleen Morrison

Servings: 2 cups

INGREDIENTS

2 tsp. plus 1 tbsp. fresh lemon juice
1/2 tsp. horseradish
1 trout or whitefish (approximately 8 ounces)
3 oz. cream cheese, at room temperature
3 tbsp. minced onion
3 tbsp. pecan pieces, toasted
Salt and freshly ground black pepper, to taste
5-1/2 tsp. Creole mustard
1 tsp. white wine
Worcestershire sauce, to taste
Hot pepper sauce, to taste

INSTRUCTIONS

Prepare the smoker, bringing the temperature to 200° to 220°F. In a small bowl combine 2 tsp. lemon juice and horseradish; rub the trout inside and out with this paste. Let the fish sit at room temperature for 26 to 30 minutes. Transfer the trout to the smoker. Cook the fish until it is opaque and flakes easily, approximately 35 to 45 minutes.

Allow the trout to cool for at least 15 minutes. Flake the fish, discarding any skin and bones. Place the fish and remaining ingredients in a food processor and pulse until well mixed. Pack the spread into a small serving bowl and refrigerate for at least 30 minutes. Serve with zucchini rounds, crackers or breadsticks.

CHEF COMMENTS

Recipe may be doubled or tripled.

Per serving: 120 calories; 8 grams fat (3 grams saturated); no fiber; 36 mg. cholesterol; 445 mg. sodium; 2 grams carbohydrates; 44 mg. calcium.

Tagged: dipsspreads, seafoodspread add tags

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