The creamy texture of this spread balances out the smoky fish flavor of the trout, and you can make it ahead of time.
8 ounces cream cheese, softened
3 tablespoons sour cream
½ cup smoked trout, coarsely chopped with skin removed
¼ cup fresh parsley, coarsely chopped
¼ cup green onion tops, coarsely chopped
¼ teaspoon black pepper
Put the room-temperature cream cheese, sour cream and trout in the bowl of a food processor. Process until smooth. Add the herbs and black pepper, and pulse just until combined but flecks of the green herbs remain.
Put the mixture in a covered container and refrigerate for 6 hours or overnight. Serve with celery sticks or crackers. The spread can be made up to 2 days ahead of serving.