Smoked-Trout Spread (Serves 8)
Give your guests some simple savoury creations to keep the scent of your roasting poultry and spices from pulling everyone into the kitchen.
6 ounces skinned, boned smoked trout, about 2 fillets
2 tablespoons minced chives
1 tablespoon lemon juice
4 tablespoons plain Greek yogurt
Ground black pepper
Break up trout into food processor, add chives and grind until finely minced.
Pulse in lemon juice and yoghurt.
Season with pepper.
Transfer to a small serving bowl.
Cover and refrigerate until ready to serve.
The New York Times