Father's Day Smoked Trout Spread

Last year we found ourselves in Manhattan together as a family and before venturing into the Metropolitan Museum, we had to satisfy our growing hunger. We stopped in at a small deli on Maddison avenue on the upper east side, if I recall correctly, and had the most fantastic smoked trout sandwiches. I'll have to find that deli again someday.

I have been meaning to reverse engineer them ever since. Here you have my version, infused with wasabi and a dash of hot sauce.

A great Father's day treat.

1 clove garlic

1 shallot

1 green onion

palmful fresh parsley leaves

8 oz smoked trout, skin removed (I used Trader Joe’s)

8 oz cream cheese

1 Tbsp Worcestershire sauce

1 Tbsp favorite hot sauce (I used Chululu)

1 Tbsp wasabe paste

1/2 tsp dill weed

1/2 tsp Pimenton, Spanish smoked paprika

Chop the garlic, shallot, onion and parsley in a small food processor.

Cut the trout into 1-inch pieces and add to the processor. Pulse until you have an even, coarse meal; do not over-process.

Remove trout to a bowl. Now add the cream cheese and remaining ingredients to the processor and blend together. Transfer the cream cheese mixture to the bowl with the trout.

Gently fold together.

Let spread sit in refrigerator at least 30 minutes to blend flavors.

Serve with crackers, toast, or on baguette.

Makes 16 oz spread. Serve with pickles if desired. I desired.

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