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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Oak Pond Smoked Trout Spread

I will never forget my parents restaurant at the now defunct Canaan Country Kitchen and Oak Pond Restaurant here in Maine. At both places, trout was always served for breakfast, and it was constantly sold out. Pan fried trout, or trout in any manner has faded into history, but luckily you can still purchase smoked trout in many supermarkets and most seafood vendors. The flavor is out of this world, as is this recipe. Try this in place of canned tuna sometime. I enjoy a little substance to my spreads and dips, but you can also puree this to make it smoother if desired.


For 1 Batch(es)


  • 1/4 cup(s) minced onion
  • 1/4 cup(s) ricotta cheese
  • 1/4 cup(s) cream cheese, softened
  • 2 tablespoon(s) mayonnaise or salad dressing
  • 1 teaspoon(s) lemon juice
  • 1/2 teaspoon(s) Worcestershire sauce
  • 1/4 teaspoon(s) hot sauce
  • Apple juice as needed
  • 8 ounce(s) smoked trout, skinned
  • Toast rounds

Oak Pond Smoked Trout Spread Directions

  1. Place first 7 ingredients in a food processor and pulse until as smooth as possible. Add apple juice, if needed, to thin out if desired. Transfer to a large bowl and add trout, breaking it apart slightly. With a sturdy spoon, or potato masher, mix in the trout well. Cover and refrigerate until ready to serve with toast rounds or crackers of your choice.