I will never forget my parents’ restaurants, the now defunct Cananna Country Kitchen and Oak Pond Restaurant here in Maine. At both places, trout was always served for breakfast, and it was constantly sold out. Pan fried trout, or trout in any manner has faded into history. But luckily you can still purchase smoked trout in many supermarkets and most seafood vendors.
The flavor is out of this world, as is this recipe for Oak Pond Smoked Trout Spread. Try this in place of canned tuna sometime. I enjoy a little substance to my spreads and dips, but you can also puree this to make it smoother if desired. But regardless, grab something to dip with and have at it!
Yield: approximately a cup and a half.
1/4 cupminced onion
1/4 cupricotta cheese
1/4 cupcream cheese, softened
2 tablespoonsmayonnaise or salad dressing
1 teaspoonlemon juice
1/2 teaspoonWorcestershire sauce
1/4 teaspoonhot sauce
As neededapple juice
8 ouncessmoked trout, skinned
Place first 7 ingredients in a food processor and pulse until as smooth as possible.
Add apple juice, if needed, to thin out if desired.
Transfer to a large bowl and add trout, breaking it apart slightly.
With a sturdy spoon, or potato masher, mix in the trout well.
Cover and refrigerate until ready to serve with toast rounds or crackers of your choice.