A great dish to take to a party, this spread can be made up to a week in advance. Serve with crackers or slices of toasted baguette.

In a blender or food processor, combine the trout, cottage cheese, red onion, lemon juice, hot pepper sauce and Worcestershire sauce. Process until smooth, stopping to scrape down the sides of the bowl as needed. Fold in the diced celery. Cover and refrigerate until just before serving.

• 1/4 pound smoked trout fillet, skinned and broken into pieces
• 1/2 cup 1 percent low-fat cottage cheese
• 1/4 cup coarsely chopped red onion
• 2 teaspoons fresh lemon juice
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon Worcestershire sauce
• 1 celery stalk, diced