Food & Cooking Recipes Appetizers Smoked Trout Pate on Toasted Baguette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 30, 2019 Print Rate It Share Share Tweet Pin Email Photo: Burcu Avsar Total Time: 10 mins Yield: 1 cup Fresh chives and shallot give this cream cheese-based dip a subtle bite. Ingredients 4 ounces room-temperature cream cheese (½ cup) 2 tablespoons minced shallot 1 tablespoon fresh lemon juice 1 tablespoon finely chopped fresh chives 2 ½ ounces flaked smoked trout Kosher salt Toasted baguette slices Directions Beat cream cheese, shallot, lemon juice, and chives until smooth. Fold in trout and season with salt. Serve immediately with baguette slices (or refrigerate up to 2 days). Rate it Print