Ingredients

11 ounces smoked trout (about 3 fillets), coarsely flaked

1 medium Granny Smith apple, peeled, cored, cut into matchstick-size strips

1 cup finely chopped celery (about 2 stalks)

1/4 cup finely chopped fresh chives

¼ cup sour cream

¼ cup Bellisari’s Blue Cheese Honey & Shallot Spread

1/2 cup mayonnaise

1 1/2 tablespoons fresh lemon juice

1 tablespoon (or more) finely grated peeled fresh horseradish or prepared horseradish sauce

2 Medium thinly sliced Watermelon Radishes

 

Directions

Mix trout, apple, celery, and chives in large bowl to blend. Whisk sour cream, Bellisari’s Blue Cheese, Honey and Shallot spread, mayonnaise, lemon juice, and 1 tablespoon horseradish in small bowl to blend. Fold horseradish mixture gently into trout mixture (do not break up trout). Season to taste with salt, pepper, and more horseradish if desired. (Can be made 1 day ahead. Cover and refrigerate.)  Slice the watermelon radishes into small round circles and place a dollop of trout salad mixture on each and serve cold.