Smoked Trout Spread

July/August 2011

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Creamy smoked trout spread on thin whole-grain crackers is a delicious appetizer, but serve it with an array of artfully arranged nibbles—ripe tomatoes, crunchy cucumber slices and red onion—and you have an easy summer dinner. Pack it up and take it outdoors for a weeknight picnic. Serve with a baby arugula salad tossed with olive oil, lemon juice, Parmesan cheese and a generous grinding of pepper.

Smoked Trout Spread

Makes: 4 servings

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  • 1/2 small red onion, divided
  • 1/2 cup canned (rinsed) or cooked white beans
  • 4 ounces smoked trout, skinned, boned and flaked (about 3/4 cup)
  • 3 ounces (1/3 cup) reduced-fat cream cheese (Neufchâtel)
  • 3 tablespoons lemon juice
  • 1 tablespoon prepared horseradish, or to taste
  • 1 tablespoon finely chopped fresh parsley
  • Freshly ground pepper to taste
  • 20 thin whole-grain crackers
  • 2 medium tomatoes, halved and sliced
  • 1 English cucumber, thinly sliced


  1. Finely chop half the onion (about 2 tablespoons); thinly slice the rest. Mash beans in a medium bowl with a fork until they are mostly broken down. Add the chopped onion, trout, cream cheese, lemon juice, horseradish, parsley and pepper; stir well to combine with the beans. Serve the trout spread with a platter of crackers, sliced tomatoes, cucumber and the sliced onion.


Per serving: 365 calories; 9 g fat (4 g sat, 1 g mono); 23 mg cholesterol; 59 g carbohydrates; 0 g added sugars; 16 g protein; 12 g fiber; 599 mg sodium; 616 mg potassium.

Nutrition Bonus: Vitamin C (32% daily value), Folate (19% dv), Potassium (18% dv), Magnesium & Vitamin A (17% dv), Zinc (15% dv)

Carbohydrate Servings: 3

Exchanges: 3 1/2 starch, 1 lean meat, 1 fat

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Ease of Preparation
Total Time
30 minutes or less
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Preparation/ Technique
July/August 2011
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