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Smoked Trout and Mushroom Spread on Crispbread

Smoked Trout and Mushroom Spread on Crispbread

  • Prep Time: 20 minutes
  • Total Time: 30 minutes plus time to chill
  • Yield: 6 servings


  • 8 ounces cream cheese, softened
  • ¼ cup sour cream
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon freshly ground black pepper
  • 8 ounces smoked sliced shiitake or other wild or exotic mushrooms
  • 8 ounces smoked trout, flaked
  • Salt as needed
  • Crispbread, for serving
  • 1/2 cup watercress or arugula for serving
  • 3 boiled eggs thinly sliced, for serving
  • Thinly sliced or small diced cucumber for serving


  • Combine the cream cheese, sour cream, lemon juice, garlic, parsley, dill and black pepper in a bowl with a whisk until smooth. Fold in the mushrooms and trout. Taste and adjust seasoning as necessary. Cover and set aside in the refrigerator to allow the flavors to meld, about 2 hours.
  • To serve, spread on crispbread and top with watercress, egg slices and cucumber.

Recipe Details