Smoked Trout Pâté

Smoked trout fillets on a chopping board next to illustrations of the ingredients needed to make pate

You can make this moreish pâté in a jiffy and easily customise it to reflect your own tastes – maybe with a dash of cayenne pepper or paprika. You could also try making it with smoked salmon or mackerel instead of smoked trout.

  • Cook Time10 min
  • Serving Size4
  • Course
    • Starter
  • Cooking Method
    • Blend

Ingredients

  • 2 smoked rainbow trout fillets, skin removed
  • 3tsp extra-virgin olive oil
  • 2tbsp crème fraîche
  • 1tsp horseradish sauce
  • Juice of 1 lemon
  • 1tsp chopped dill
  • 1 bunch of chives, chopped
  • Sea salt and black pepper

Method

1

Place one of the smoked trout fillets in a food processor with the oil, crème fraîche, horseradish sauce and lemon juice.

2

Pulse the ingredients until they form a textured pâté.

3

Taste and adjust the seasoning, adding more lemon juice if required, then pulse the mixture two or three more times.

4

Flake the remaining trout fillet with your fingers and fold it into the pâté along with the dill.

5

Transfer the pâté to a serving dish, sprinkle the chives over the top and serve with oatcakes or your favourite bread, toasted, buttered and still warm.

Shipping Information

  • Wed-Fri delivery is free for orders over £60
  • Wed-Fri delivery costs £4.95 for orders under £60
  • Saturday delivery is free for orders over £100
  • Saturday delivery costs £9.99 for orders under £100
  • Please specify your preferred delivery date at Checkout
  • We don't deliver on Sundays, Mondays or Tuesdays
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Impact of Covid-19

We are pleased to say that as the lockdown eases deliveries are now running on schedule. 

However we are still experiencing minor disruption to supply and distribution chains, so the availability of certain products remains subject to change.

Thank you for your patience and understanding.

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