Smoked-Trout Spread
['1 lb smoked trout fillets, skin discarded and any silver skin scraped off', '2 sticks (1 cup) unsalted butter, softened', '1/3 cup finely chopped shallot', '1/4 cup finely chopped fresh dill', '1 tablespoon fresh lemon juice', '1/2 teaspoon hot sauce such as Tabasco', '1/4 teaspoon black pepper', '1 cup cold water', 'Accompaniment: whole-grain crackers']
Flake trout and transfer 2 cups to a food processor, then blend with butter, shallot, dill, lemon juice, hot sauce, and pepper until smooth. Reserve remaining trout.
With motor running, add water to trout purée in a slow stream and process until water is absorbed, about 1 minute. Transfer to a bowl and fold in reserved trout, then pack mixture into a 4-cup glass or ceramic mold or bowl. Cover surface with wax paper, then tightly cover with plastic wrap and chill at least 6 hours to allow flavors to develop. Bring spread to room temperature before serving. (This will take 1 to 2 hours.)
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