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.

  • Time10 min
  • Serves4
  • Course
    • Starter
  • 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.

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