Rating: 3.83 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This elegant spread makes a a perfect late-afternoon precursor to dinner when served with homemade pita crisps.

Martha Stewart Living, July 2007

Gallery

Credit: James Merrell

Recipe Summary

Yield:
Makes about 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Puree trout, cream cheese, butter, Cognac, onion, Worcestershire sauce, and dill in a food processor. Add lemon juice, a few drops of hot sauce, salt, and pepper, and pulse. Transfer to a bowl. Cover, and refrigerate for at least 1 hour (or overnight). Garnish with more onion and dill, and serve with pita crisps.

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Reviews (3)

6 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/29/2011
I followed this recipe to the letter, and it was so tasty! The Cognac is a stroke of genius.
Rating: 5 stars
03/23/2011
I usually halve this crowd-pleasing recipe, that I've made again and again. I find that the Cognac is optional; it tastes great with or without it.
Rating: Unrated
12/25/2008
This was delicious - and the leftovers were wonderful on a toasted bagel!
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