Smoked Trout, Horseradish & Dill Smash
There’s a deli near my place that does smoked trout with all the trimmings: the pale pink fish, the white creamy stuff, the briny little capers, the fresh herbs. Every time I walk past it, there’s something magnetic about that combination behind the glass. Smoky, rich, sharp, bright. It belongs on a good piece of bread, and it belongs at lunchtime on a weekday when you need something that feels like a treat without requiring much of you.
This smash is my version of that. Five minutes, no cooking, just a bowl and a fork. Smoked trout from a packet, cream cheese from the fridge, a spoonful of horseradish cream, half a cucumber, some capers, a bunch of dill, a spring onion and a good lemon. That’s it. It sounds simple because it is, but the combination of those things together is properly good in a way that’s more than the sum of its parts.
What sets this apart from just spreading cream cheese on toast and adding some fish is the smash itself. You’re not blending anything smooth, and you’re not just laying things on top of each other. You smash the trout, cream cheese and horseradish together with a fork so it becomes creamy and cohesive but still chunky, still textured. The lemon zest goes in at the same time as the juice, and that bright citrus note is what cuts through the richness of the cream cheese and the smokiness of the fish.
If smoked trout hasn’t made it into your regular rotation yet, this is the recipe to start with.
Why This Smash Works
The cream cheese does the binding without making things stodgy. The horseradish adds warmth and sharpness: not aggressive, just enough that you’d notice if it wasn’t there. Capers and lemon handle the acid, which is essential when you’re working with something as rich and smoky as trout. The cucumber adds a clean crunch, and finely dicing it means it integrates properly rather than just sitting on top.
The technique matters too. Fork-smashing keeps the texture intentional. You want chunks of fish, not a paste. That contrast between the creamy base and the flaky bits of trout is what makes this satisfying.
How to Eat This
On thick-cut sourdough, toasted, is the obvious choice. It’s obvious for good reason. The crunch of the bread against the creamy smash is the whole point.
On rye crackers if you want something that feels a bit more Nordic. In endive leaves for a lighter, crunchier vessel. On blinis with a glass of something cold if you’re making it into an occasion, a pre-dinner snack for people you like. However you serve it, don’t skip the extra dill on top and the extra squeeze of lemon. It’s a small thing but it makes a real difference.
FAQs
Can I make this smash ahead of time?
Yes, the smoked trout, horseradish and dill smash keeps well in the fridge for up to 2 days in an airtight container. Add the final garnish of fresh dill just before serving. The cucumber may release a little liquid over time, so give it a quick stir before piling onto toast. The flavour actually deepens slightly after a rest, which means it's a great option to make the night before a work lunch.
What can I use instead of horseradish cream?
Dijon mustard works well as a substitute: it gives a similar sharpness with a slightly different flavour. Sour cream with an extra squeeze of lemon is another option if you want something milder. The horseradish is worth tracking down if you can find it though. Most delis and large supermarkets stock it, it comes in a small jar and keeps in the fridge for weeks, so it earns its place.
What can I serve alongside smoked trout smash on toast?
The smoked trout smash is a complete lunch on its own. For something more substantial, a simple green salad with lemon dressing alongside works well. For brunch, a soft-boiled egg on the side adds extra richness. It also works beautifully as part of a spread alongside other smashes for a casual weekend grazing situation.
Can I use hot smoked salmon instead of smoked trout?
Yes, hot smoked salmon is a direct swap for the smoked trout in this recipe and works really well. The flavour will be slightly richer but the combination of cream cheese, horseradish and dill works just as beautifully with salmon. Regular cold-smoked salmon (the thin sliced stuff) is not the right texture here as it's too delicate to smash; you want a flaky, cooked hot-smoked product.
Smoked Trout, Horseradish & Dill Smash
Serves: 2 | Prep time: 5 mins | Cook time: 0 mins
Ingredients
200g smoked trout fillets, skin removed
2 tbsp cream cheese
1 tbsp horseradish cream
Zest and juice of 1 lemon
1/2 small cucumber, finely diced
1 tbsp capers, roughly chopped
15g fresh dill, chopped
1 spring onion, thinly sliced
Cracked black pepper
2 slices sourdough, toasted
Method
Flake the smoked trout into a bowl, removing any stray bones.
Add the cream cheese and horseradish cream. Smash and mix with a fork until creamy but still chunky.
Fold through the lemon zest, lemon juice, cucumber, capers, most of the dill and the spring onion.
Season with cracked black pepper (the trout and capers bring enough salt).
Pile onto toasted sourdough. Finish with remaining dill and an extra squeeze of lemon.
Recipe Notes
Store in an airtight container in the fridge for up to 2 days. Give it a stir before serving as the cucumber may release a little liquid over time. Best piled onto toast fresh each time.