Smoked Trout Schmear � Because There�s No Cool Way to Say, �Spread�

Schmear,� on the other hand, is impossible to say without sounding cool. Try it, you�ll see. You also have to love a recipe whose name describes what you�re supposed to do with it. You make a schmear, and then you schmear a schmear.

Names aside, this smoked trout schmear is incredibly easy, and very versatile. Obviously, it�s great spread on any kind of bread or crackers, but slathered atop a freshly toasted bagel may be it�s finest expression.

By the way, this is one of those recipes were you almost have to ignore the exact ingredient measurements I give below, since the ideal amount of salt, acidity, and heat are very subjective. Equal proportions of cream cheese and smoked trout is a good starting point, but everything else should be added �to taste.�

Smoked trout is relatively easy to find in any of your fancier grocery stores that sell smoke salmon, and unlike its more common cousin, I think it provides a richer, more interesting flavor, especially in spreads like this. I really hope you give this a try soon. Enjoy!

2 trout boneless, skinless fillets (about 5-6 ounces total), checked for bones and crumbled
6 ounces cream cheese (3/4 cup), softened to room temp

2 teaspoons capers, drained

1 rounded teaspoon hot prepared horseradish, preferably homemade

salt and freshly ground black pepper

pinch of cayenne

1/2  lemon, juiced (about 4 teaspoons), or to taste

2 teaspoons fresh chopped chives
1 tablespoon fresh chopped dill

How to Make Your Own Prepared Horseradish � Feeling Hot, Hot, Hot

Every time I use horseradish in a recipe, I get e-mails from people asking me how they can make it at home. They mention they can get the fresh root, but can�t find anything already prepared in the jar, which in some cases is hard to believe � like when the email originates from New York City � but regardless, this is still a very worthwhile thing to learn how to make.

Worthwhile, and somewhat painful, if you�re not careful. As I mention in the video, the fumes produced by this process are very intense, and will cause burning eyes and runny noses, if you�re not in a well-ventilated space. Having said that, using a little common sense, it�s really not that bad, and so totally worth it.

This really is quite easy if you have a food processor, but if you don�t, a heavy-duty blender will work, although you may have to add more water in the first step, to get the mixture fine enough. You can also grate this very fine on a microplane, but that would probably only be practical if you�re making a smaller amount.

Once your horseradish has been ground finely, the technique is very simple. I like to wait two or three minutes (this is supposed to make it hotter), before adding the salt and vinegar. Then, I�ll simply process, adding as much water as necessary, until I have a nice, smooth, creamy mixture.

And while this looks like something from the grocery store, the flavor is incomparable. Intensely hot, and aromatic; this is the real deal. So, whether you�re one of these people, who lives in a place where they don�t have jarred horseradish, like apparently New York City, or you always wanted to try and make some yourself, I really hope you give it a try soon. Enjoy!

Ingredients for about 3 cups: you read this please in here

1 pound peeled, cubed fresh horseradish root

cold water as needed (about 3/4 cup total)

1 1/2 teaspoons kosher salt

1/3 cup white distilled vinegar