Smoked Trout Spread

Name: Smoked Trout Spread
Prep time: 20 min
Total time: 20 min
Yield: 1-1/ 2 cups, enough for 2 dozen canapés Servings
Ingredients: 8 ounces smoked trout or herring (kippers), pink or white; 6 ounces (3/4 package) PHILADELPHIA Cream Cheese, cut into chunks; 3 medium scallions, including 3-inches of the green tops, chopped; 3 tablespoons plain yogurt , approximately; 2 tablespoons lemon juice; 4 teaspoons prepared white horseradish (or freshly grated horseradish); 24 1/2-inch slices cucumber, optional

Author:

Ronnie Fein

Find white or pink smoked trout to mix with your cream cheese for a new twist on Passover breakfast.

20minDuration
20minPrep Time
1-1/ 2 cups, enough for 2 dozen canapés ServingsServings

Ingredients

8 ounces smoked trout or herring (kippers), pink or white
6 ounces (3/4 package) PHILADELPHIA Cream Cheese, cut into chunks
3 medium scallions, including 3-inches of the green tops, chopped
3 tablespoons plain yogurt , approximately
2 tablespoons lemon juice
4 teaspoons prepared white horseradish (or freshly grated horseradish)
24 1/2-inch slices cucumber, optional

Preparation

Cut the fish into chunks and place them in a food processor, discarding any tiny, thin bones. Add the cream cheese, scallions, 3 tablespoons yogurt, lemon juice and horseradish and process for 2-3 minutes, or until well blended. Spoon the mixture into a bowl to use as a spread.

Tip: To use as a dip, stir in more yogurt. To use for canapés, spread on baguette slices not more than 30 minutes before serving. You may replace the plain yogurt with milk.