Serves 4 to 6

  • 1/2 cup crème fraîche
  • 2 Tbsp. finely chopped chives
  • 2 Tbsp. olive oil
  • 1 lemon, zested, juiced
  • 1 shallot, finely chopped
  • 8 ounces smoked trout, skin removed
  • Crackers, crostini, or Belgian endive petals for serving

  • Directions

    Total time: 10 minutes

    In a medium bowl, mix crème fraîche, chives, oil, lemon zest, 2 Tbsp. lemon juice, and shallot. Using your fingers, flake trout into bowl. Using a fork, break trout into small pieces and stir to blend. Transfer to container, cover, and chill if not serving right away.

    Serve chilled or at room temperature alongside with crackers, crostini or Belgian endive petals if desired. The spread can be made up to 1 day ahead, covered and refrigerated.


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