Smoked Trout-and-Horseradish Spread

Ingredients

• 8 oz cream cheese softened
• 1 tablespoon optional: dill fresh chopped
• 0.3 cup parsley leaves fresh loosely packed
• 1 slices granny smith apple celery sticks 
• 2  green onions sliced
• 5 teaspoons horseradish 
• 1 slices garnish: lemon 
• 2 teaspoons juice of lemon 
• 1 teaspoon lemon zest 
• 0.5 teaspoon pepper freshly ground
• 0.3 teaspoon salt 
• 8 ounces trout smoked

Equipment

• food processor

Directions

1. Remove and discard skin and bones from trout, if necessary. Flake trout into small pieces.
2. Pulse cream cheese and next 8 ingredients in a food processor 7 to 8 times or until combined, stopping to scrape down sides as needed. Stir in flaked trout pieces.
3. Transfer to a serving dish.
4. Serve immediately, or cover and chill up to 2 days. If chilled, let stand 30 minutes at room temperature before serving.
5. Serve with apple slices, celery sticks, and flatbread crackers.
6. Garnish, if desired.
7. Smoked Salmon-and-Horseradish
8. Spread: Substitute 2 (4-oz.) packages smoked salmon, finely chopped, for trout. Omit Step Proceed with recipe as directed.
9. Party Tip: Keep sliced apples or pears from browning by tossing them with lemon-lime soda. It works just like lemon juice but without the sour taste. The citric acid in the soda will keep the fruit looking fresh.