Smoked trout spread served with home crisp Melba toast

Courtesy Chef Jackie Cameron

Makes about 360 g


  • 85 g Smoked Trout
  • 1 ½ cloves, 6g, crushed Garlic
  • 5 sprigs, 5ml, Chopped Fennel
  • 6 sprigs, 10ml, Chopped Chives
  • 15 ml freshly squeezed Lemon Juice
  • ¼ Onion, 48g, grated Onion
  • 200g Cream Cheese
  • 60 ml of lightly whipped Cream
  • Salt and freshly ground Black Pepper
  • Optional
  • 10 ml Horseradish crème


  • Flake the trout into small pieces (chef’s note: when using trout lightly pan sear in butter to allow easy flaking).
  • Add the garlic, fennel, chives, lemon juice and onion to the trout.
  • Finish with the cream cheese, cream amount and optional horseradish crème.
  • Season and serve with Melba toast (chef’s note: use stale bread or freeze your bread overnight. This will make slicing quick and easy.
  • Once sliced, place into an oven on a low heat to allow even drying out until crispy.)