For the salmon trout spread, hard boil the eggs, cool in cold water and peel. Put the cream cheese in a bowl, mix with horseradish (to taste).
Chop eggs, gherkins, green onion and salmon trout into very small pieces and fold in. Mix in finely chopped parsley and season with salt and pepper.
Allow the salmon trout spread to infuse for at least 2 hours.
Preparation Tip:
Salmon trout spread is ideal for cold buffets, tastes especially good on crisp bread and baguette. You can store the spread in a well-closing container in the refrigerator for up to 3 days.
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