This bright and creamy spread makes a great patio appetizer or bagel topper for brunch! You can bake the trout if you don’t have access to a smoker. Feel free to use brook trout, lake trout, or salmon for this recipe.

Ingredients

Makes 3 cups

• 1 cup cream cheese
• 1 cup smoked rainbow trout, chopped
• 1/2 cup sour cream
• 1/2 lemon, juiced
• 1/2 lemon, zest
• 1 tbsp fresh dill, chopped
• 1 tbsp green onion, chopped
• 1 tbsp capers, chopped

Directions

1. Add all ingredients into a food processor and blitz until smooth and mixed well.
2. Season with salt and pepper.
3. Place into a ramekin or small bowl and serve with crackers or spread on a bagel.
4. Store leftovers in an airtight container for up to a week.

Andrew Rochon is OOD’s food editor. You can follow more of his culinary adventures on Instagram: @wilderness_chef

Originally published in the July 2020 edition of Ontario OUT of DOORS magazine.

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