This is my go-to recipe for appetizer, brunch and snacks. My lemon infused smoked trout spread is creamy and tangy from the goat cheese with just the right amount of richness from the smoked fish.
For parties you can serve this pescatarian favorite with your cracker or veggie tray. For brunch you can spread it on a bagel for along with sliced cucumbers and tomatoes and for your weekly meal prep its great for dipping carrots, celery or whole-wheat pita. Anyway you use it is divine!
- 3 ounces of Chèvre (goat cheese)
- 6 ounces cream cheese, softened
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 2 tablespoon fresh chives, chopped
- 6 ounces smoked trout in olive oil, drained and flaked (reserve oil for other use) Juice of ½ a lemon
- Sea salt to taste
By hand or with a mixer, blend the cream cheese with the lemon zest, lemon juice and chives. Gently fold in the smoked trout. Taste the spread and add sea salt as desired. Allow the mix to chill in the refrigerator for 15 minutes prior to serving.