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Smoked trout schmear for bagels

Servings: 4 bagels' worth
Of course a bagel’s up there with my favourite kind of sanga. This is a great way of making a smoked trout fillet go further, making the perfect schmear for mid-week lunching and special occasion spreads too. You could always give it a whirl with some cold-smoked fish too, if you were that way inclined, or just scrap the fish entirely and add smoked salt and capers for a vego option. If you’d prefer a finer texture, pulse in a food processor to combine, otherwise, mash it about with a fork to keep it chunky.


  • 1 hot-smoked trout fillet approx. 180g
  • 250 g cream cheese
  • 2 heaped tablespoons finely chopped dill
  • 2 spring onion scallion finely sliced
  • 1 lemon’s worth of zest and juice
  • ¼ tsp finely ground white pepper
  • 4 Bagels
  • Rocket to serve


  • Pick the meat off the trout into a small bowl, feeling about for any fine bones. In a separate bowl, combine the rest of the ingredients, then fold the trout into the cream cheese mix gently with a flexible spatula.
  • Schmear over toast or bagels as needed.
  • This will last in an airtight container in your fridge for up to 5 days, though I can’t imagine it ‘lasting’ longer than a day or so in anyone’s fridge, considering how scrumptious it is.

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