Makes approximately 1-1/2 cups.


8 ounces (227 g) smoked trout (or smoked smoked salmon) fillet
Approximately 2/3 cup cottage cheese (other variations include substitutions for cream cheese or heavy cream)
2-3 tablespoons creme fraiche
1/4 cup (17 g) finely chopped fresh chives or dillweed
1 teaspoon prepared white horseradish or cream-style horseradish
A few drops of fresh lemon juice
salt to taste


1 Remove any skin and bones from the trout and shred it using two forks or your hands. Using your hands makes it easy to feel for any bones, which are extremely fine.

2 Blend in the cottage cheese. You want enough to bind the trout and give it body. If your cottage cheese is rather dry, you may need to add more.

3 Blend in the creme fraiche. This will add a bit of richness and tang. Add more for a creamier texture.

4 Add the horseradish and chives and a few drops of fresh lemon juice to brighten the flavors. Mix well. Season to taste.

Serve on a baguette, either fresh or toasted, or on crackers.  For a more elegant presentation, spread onto toasted pitta triangles and sprinkle with more chives to serve.

Bon appetit!