Smoked trout schmear for brill bagels
Servings: 4
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. Makes approx. 450g (4 bagels’ worth)
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Ingredients
- 1 hot-smoked trout fillet approx. 180g
- 250 g cream cheese one block
- 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
Instructions
- 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.
