Appetizer: United States – Vermont, New England – Vermont Smoked Trout Spread

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 oz (225 g) smoked trout, skin and bones removed, flaked (approx. usable weight)
- 8 oz (225 g) cream cheese, softened
- 1/3 cup (80 ml) sour cream
- 1 tbsp (15 ml) mayonnaise
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 2 tbsp (8 g) fresh dill, finely chopped
- 2 tbsp (6 g) fresh chives, finely chopped
- 1 small shallot, minced (about 1 tbsp (10 g))
- 1 tbsp (15 g) capers, drained and roughly chopped
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/4 tsp (1.5 g) fine sea salt, or to taste
- Pinch smoked paprika or Aleppo pepper, for garnish (optional)
- Crackers, toasted baguette slices, or rye bread, for serving

Show original ingredient measurements

- 8 oz (225 g) smoked trout, skin and bones removed, flaked (approx. usable weight)
- 8 oz (225 g) cream cheese, softened
- 1/3 cup (80 ml) sour cream
- 1 tbsp (15 ml) mayonnaise
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 2 tbsp (8 g) fresh dill, finely chopped
- 2 tbsp (6 g) fresh chives, finely chopped
- 1 small shallot, minced (about 1 tbsp / 10 g)
- 1 tbsp (15 g) capers, drained and roughly chopped
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/4 tsp (1.5 g) fine sea salt, or to taste
- Pinch smoked paprika or Aleppo pepper, for garnish (optional)
- Crackers, toasted baguette slices, or rye bread, for serving

Instructions

Short Description:
A creamy, herb-forward spread made with locally smoked Vermont trout blended into cream cheese and sour cream, brightened with lemon and capers. Served chilled with crackers or toasted bread as a shareable starter.

Regional Notes:
This Vermont version highlights freshwater smoked trout and rich dairy—cream cheese and sour cream—reflecting the state's fishing and dairy traditions. Unlike coastal smoked-fish spreads that often use stronger-cured salmon, this spread stays delicate and herb-focused to showcase milder locally smoked trout.

1. If needed, check the smoked trout for any remaining bones and remove them; flake the trout into bite-sized pieces.
2. In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat with a hand mixer or whisk until smooth and creamy.
3. Stir in the lemon juice, lemon zest, minced shallot, chopped capers, dill, chives, black pepper, and salt.
4. Fold in the flaked smoked trout. For a smoother spread, pulse the mixture briefly (2–3 short pulses) in a food processor until the desired consistency is reached; for a chunkier spread, mix by hand until evenly distributed.
5. Taste and adjust seasoning with additional lemon juice, salt, or pepper as desired.
6. Transfer the spread to a serving bowl, cover, and chill in the refrigerator for at least 30 minutes to let flavors meld.
7. Just before serving, garnish with a pinch of smoked paprika or Aleppo pepper and a few sprigs of dill. Serve chilled with crackers or toasted bread.