Smoked Trout and Horseradish Spread

This reminds me of the tuna dips served in Florida restaurants. The trout with the dill is wonderful and nothing makes a seafood spread better than horseradish. Easy food processor spread!

• Ready In: 10 mins
• Yields: 2 cups

Ingredients

• 8  ounces smoked trout
• 1 (8 ounce) package cream cheese, softened
• 2  green onions, sliced
• 1⁄4 cup  loosely packed fresh Italian parsley
• 5  teaspoons horseradish
• 1  tablespoon  chopped fresh dill
• 1  teaspoon lemon zest
• 2  teaspoons lemon juice
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon salt

Directions

1. Remove and discard skin and bones from trout, if necessary. Flake trout into small pieces.
2. Pulse cream cheese and and next 8 ingredients in a food processor 7-8 times or until combined. Stir in flaked trout pieces. Transfer to a serving dish. Serve immediately or cover and chill up to 2 days. Let stand at room temperature for 30 minutes before serving with celery sticks or flatbread crackers.