- 9 oz (250g) smoked trout or hot-smoked salmon, filleted and skinned
- 6 oz (170g) whipped cream cheese
- 1 tbsp fresh lemon juice
- 1 tsp prepared horseradish, or more to taste
- Freshly ground pepper
- Pinch of paprika, for garnishing
- Food processor
- Cut the smoked fish into 1in (2.5cm) pieces. Place in a food processor and add the cheese, lemon juice, and horseradish. Pulse until smooth. Season with pepper and more horseradish if you wish. Cover and refrigerate until chilled, at least 1 hour and up to 24 hours.
- Transfer to a serving bowl and sprinkle with paprika.
- Good with melba toast, toasted slices of whole-grain bread, or chunks of baguette.
- Variation:
- Smoked Eel Spread: Try making the spread with smoked eel, a traditional Dutch delicacy.