This easy-to-prepare spread can be made up to a week in advance and kept tightly covered in the refrigerator. Serve on whole-grain crackers or thin 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.
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