Smoked Trout & Cream Cheese Spread
by Bill Dwyer
Quepos is justly renowned for the quality and variety of saltwater fish and other seafoods available, whether you acquire it by going on a sportfishing cruise or simply by shopping at one of the local fish markets. But did you know that freshwater fish farming has become a growth industry in Costa Rica? There are over 1,200 producers cultivating tilapia or trout (trucha) at their fish farms in the mountains, and claiming a gradually increasing share of the market for fish.
Trout, the most prized of freshwater fish, is now regularly available from local fishmongers in either fresh or smoked versions. One local trout farm sells its products directly to a fair number of regular customers.
We enjoy trout served in a variety of ways at our house. Following is my favorite way of serving smoked trout. This tasty spread makes nice open-face sandwich for breakfast or lunch, and is very popular among our friends as a party snack on crispbreads or crackers.
Ingredients:
- 1 fillet smoked trout (about 220 – 250 gm)
- 330 gm cream cheese
- 3/4 cup red onion, finely chopped
- 3 tbsp capers
- ½ tsp ground white pepper (or to taste)
Directions:
- Peel the skin from the trout fillet in one piece. Place, inner side down, in a dry skillet over low heat, and fry it until it is crisp, turning occasionally. Reserve and allow it to cool.
- Chop the skinned fillet finely (1/4-inch dice) and place in a medium-size bowl.
- Slice the crisp skin with scissors into ¼-inch pieces and add to the bowl.
- Add the remaining ingredients and stir until they are evenly distributed.
- Spread on toasted bagels or English muffins, or crispbreads or crackers.
- The spread keeps well for several days in a covered container in the refrigerator.
- The spread can be converted into a tasty dip by stirring enough sour cream to thin it to the desired consistency. It can then be puréed, or not, as desired.