Smoked Trout Spread

Light and ultra savoury, this is a spread that's definitely worth making - it requires a minimal amount of work and tastes better than any store-bought version. And if you have any left over, you're in luck - it also tastes wonderful on bagels the next morning.

1 lb smoked trout fillets, skin discarded and any silver skin scraped off
2 sticks (1 cup) butter, softened
⅓ cup shallot, finely chopped
¼ cup fresh dill, finely chopped
1 Tbsp. lemon juice, freshly squeezed
½ tsp. hot sauce, such as Tabasco
¼ tsp. black pepper, freshly ground
1 cup water, cold

Accompaniment:
whole-grain crackers

Flake trout and transfer 2 cups to a food processor, then blend with butter, shallot, dill, lemon juice, hot sauce and pepper until smooth. Reserve remaining trout.

With motor running, add water to trout purée in a slow stream and process until water is absorbed, about 1 minute.

Transfer to a bowl and fold in reserved trout, then pack mixture into a 4 cup glass or ceramic mold or bowl. Cover surface with wax paper, then tightly cover with plastic wrap and chill at least 6 hours to allow flavours to develop. Bring spread to room temperature before serving. (This will take 1-2 hours.)

Makes about 4 cups.

Cook’s Note: Spread can be chilled up to 5 days.