Active Time

　　25 min

　　Total Time

　　8 1/2 hours (includes chilling)

　　Light and ultrasavory, 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.

　　

Ingredients

Makes about 4 cups

　　1 lb smoked trout fillets, skin discarded and any silver skin scraped off

　　2 sticks (1 cup) unsalted butter, softened

　　1/3 cup finely chopped shallot

　　1/4 cup finely chopped fresh dill

　　1 tablespoon fresh lemon juice

　　1/2 teaspoon hot sauce such as Tabasco

　　1/4 teaspoon black pepper

　　1 cup cold water

　　Accompaniment: whole-grain crackers

　　

Step 1

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.

　　

Step 2

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 flavors to develop. Bring spread to room temperature before serving. (This will take 1 to 2 hours.)

　　Cooks' Note

　　Spread can be chilled up to 5 days.