Smoked Trout Schmear – Because There’s No Cool Way to Say, “Spread”

Schmear,” on the other hand, is impossible to say without sounding cool. Try it, you’ll see. You also have to love a recipe whose name describes what you’re supposed to do with it. You make a schmear, and then you schmear a schmear.

Names aside, this smoked trout schmear is incredibly easy, and very versatile. Obviously, it’s great spread on any kind of bread or crackers, but slathered atop a freshly toasted bagel may be it’s finest expression.

By the way, this is one of those recipes were you almost have to ignore the exact ingredient measurements I give below, since the ideal amount of salt, acidity, and heat are very subjective. Equal proportions of cream cheese and smoked trout is a good starting point, but everything else should be added “to taste.”

Smoked trout is relatively easy to find in any of your fancier grocery stores that sell smoke salmon, and unlike its more common cousin, I think it provides a richer, more interesting flavor, especially in spreads like this. I really hope you give this a try soon. Enjoy!

2 trout boneless, skinless fillets (about 5-6 ounces total), checked for bones and crumbled
6 ounces cream cheese (3/4 cup), softened to room temp

2 teaspoons capers, drained

1 rounded teaspoon hot prepared horseradish, preferably homemade

salt and freshly ground black pepper

pinch of cayenne

1/2  lemon, juiced (about 4 teaspoons), or to taste

2 teaspoons fresh chopped chives
1 tablespoon fresh chopped dill

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