Smoked Trout Pate with Horseradish Cream

Smoky and creamy with a slight amount of graininess, this unusual dip will leave your guests wondering what’s in it. If you can’t find fresh horseradish, you can substitute bottled, but be sure it has no sugar in it.

Makes about 1½ cups.

¼ pound smoked trout
½ small red onion, chopped
Juice of 1 lemon, plus zest removed in strips for garnish
2 tablespoons peeled and grated horseradish
3 tablespoons heavy cream
⅓ cup cream cheese or Yogurt Cheese

1. Place the trout and onion in a food processor fitted with a steel blade and pulse until chopped. Add the lemon juice, horseradish, heavy cream, and cream cheese and pulse until it comes together.

2. Transfer to a serving bowl, cover, and refrigerate at least 2 hours and up to 3 days to let the flavor develop. Serve garnished with lemon strips.

Serve with crackers, toast points, or endive spears.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)