The Angler's Spread Recipe

Prepare trout

Remove any skin and large bones from the smoked trout. Use your fingers or a fork to flake the trout into bite-sized pieces. Measure approximately 10 ounces of flaked trout and set aside.

Soften cream cheese

If not already softened, leave the cream cheese at room temperature for 20–30 minutes or microwave in 5-second bursts until just pliable. Place in a medium mixing bowl.

Add sour cream and mayonnaise to the softened cream cheese and beat with a whisk or rubber spatula until smooth and uniform in texture.

Stir in Dijon mustard, lemon zest, lemon juice, and hot sauce (if using) until fully incorporated.

Fold in the chopped shallot, minced garlic, capers, dill, chives, and parsley. Mix gently so herbs remain bright and the mixture is slightly chunky.

Add the flaked trout to the cream-herb mixture. Fold gently with a spatula until evenly distributed. Leave a few small flakes intact for texture—do not purée.

Season with sea salt and freshly ground black pepper, tasting and adjusting lemon, salt, or hot sauce as needed.

Cover the bowl and refrigerate for at least 30 minutes (preferably 1 hour) to allow flavors to meld. If making ahead, this can be refrigerated up to 24 hours; stir gently before serving.

While the spread chills, prepare the dippers: slice and toast the baguette slices until golden (about 6–8 minutes at 375°F/190°C), slice the cucumber, halve mini peppers, cut carrots and celery, and halve radishes.

Arrange the chilled trout spread in a shallow bowl or small wooden board. Use a spatula to create a small well in the center and place a few extra trout flakes and a sprig of dill as garnish.

Arrange crackers, toasted baguette slices, and the prepared vegetables around the spread on a serving platter. Place lemon wedges on the side for guests to squeeze over individual bites.

Serve chilled or at cool-room temperature. Leftovers keep covered in the refrigerator for up to 3 days. Stir before serving; do not freeze.