Smoked Trout Pate Recipe

Smoked trout Pate may be made up to 1 day in advance, covered with plastic wrap, and then refrigerate until required.

smoked trout pate
image courtesy: secure tesco

Ingredients Of Smoked Trout Pate

  • 1 small smoked trout
  • 60 gm. soft butter
  • 250 gm. light cream cheese
  • 2-3 tbsp. lemon juice

Method Of Smoked Trout Pate

  • Remove the skin from the trout and lift off all the flesh, avoiding the bones. Place the trout meat in a food processor.
  • Add butter and cream cheese, process until smooth. Add lemon juice to taste and process again briefly.
  • Transfer the pate to a serving dish and then refrigerate for an hour.
  • Garnish with sliced white onion, capers, dill and lime slices or any garnish of your choice.
  • Serve with crackers or vegetable crudites or garlic bread.

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