My husband is an avid fisherman and brings home plenty of fresh fish from the lakes and rivers around the midwest. When it’s pan fish from his Wisconsin trips, we usually have a fish fry. But when trout from NE Iowa is on the menu, we need fire! I only smoke or grill my trout. And we always cook them whole!

Trout are bony with delicate meat, so filleting them can be a chore. But after gutting and cleaning them, all this fish needs is a sprinkle of salt and pepper inside the cavity. And if you’re feeling frisky, add a pickle spear!

I like to put them directly over the flame and cook them until the outside is crispy and the meat inside is nice and flaky. And it’s never a bad idea to throw them on a smoker if you have one.

We always overdo it when we load up our smoker, and leftovers can stink (quite literally!). So this past weekend, when only one fish made it home to the grill, I decided on trout spread. Most recipes call for smoked trout (looking at you overloaded smoker), but I decided chilled grilled trout would be equally, if not, even more delicious. I also tossed in some grilled onions for a little extra flame-kissed goodness.

When my trout came off the grill I flaked it, then tossed it with some lemon juice. I chilled it overnight, and even ate some cold from the fridge before I stirred it into this divine trout spread.

Grilled Trout Spread

Skyler

This spread is great on everything from celery to crackers, and has a mild flavor even any non-fish lover would like. If trout isn't for you, sub in salmon or your favorite white fish. Need more flavor? Double up the fish or use smoked trout. Or add cajun seasoning. This spread stays fresh in the fridge for up to 1 week—if you don't eat it all up by then.

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Course Appetizer, Side Dish, Snack

Servings

Ingredients

6 to 8 oz. grilled trout (about 1 fish) or grilled salmon
8 oz. cream cheese, softened
¼ cup Greek-style yogurt or sour cream
1 green onion, thinly sliced
2 tsp. smoked paprika or ground red chile pepper
1 tsp. fresh lemon juice
½ tsp. worchestershire sauce
½ tsp. vinegar-based hot sauce
Pinch salt and pepper, or to taste

Instructions

Flake cooked trout and set aside.
In a large bowl combine cream cheese and yogurt. Using a whisk, whip mixture until fluffy.
Add green onion, paprika, lemon juice, Worcestershire sauce, and hot sauce. Stir in flaked trout and season with salt and pepper.
Cover and chill spread at least 1 hour before serving with crackers, fresh veggies, or crusty bread