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Creamy Smoked Trout with Radishes

Servings 8


  • 1-1/2 tablespoons minced shallots
  • 1 tablespoon red wine vinegar
  • Kosher salt
  • 1/2 pound boneless smoked trout fillets, skins removed
  • 1/4 cup heavy whipping cream, plus more as needed
  • 1-1/2 teaspoons fresh lemon juice
  • 1-1/2 teaspoons chopped chives, for garnish
  • 1 bunch large radishes, trimmed, cut into halves or wedges, and chilled


  1. In a small bowl, combine the shallots, vinegar, and 1/4 teaspoon salt and set aside.

  2. In a separate bowl, flake the trout into small shreds, checking for bones as you flake. When completely shredded, add the shallot mixture and the cream. Using the back of a large spoon, combine and blend until spreadable, about 2 minutes. Add more cream, 1 tablespoon at a time, to reach your desired consistency. Add the lemon juice and season to taste with salt. Transfer to a serving bowl, cover tightly with plastic wrap, and chill until use. Sprinkle with the chives and serve with the radishes and a small bowl of salt for dipping.