Recipe for Smoked Trout Pate

December 18, 2011

Recipe for Smoked Trout Pate

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Smoked Trout Pate

December 18, 2011
: 10 min
: 10 min
: Easy

An easy pate with freshly smoked trout. This recipe uses trout smoked using a hot smoker which also cooks the fish. If using supermarket fish, then gently bake in the oven first, until cooked.


  • 200g smoked trout
  • 2 to 3 tablespoons of Crème Fraîche
  • Herbs, parsley, dill or chives
  • 1 teaspoon English mustard
  • 1/2 teaspoon caster sugar
  • lemon juice to taste
  • fresh ground pepper
  • smoked paprika to taste
  • Step 1 Put half the fish and the rest of the ingredients into a food processor and blend until smooth.
  • Step 2 Tip – add the Crème Fraîche one tablespoon at a time so it doesn’t become too runny.
  • Step 3 Season to taste.
  • Step 4 Transfer to a bowl and stir in the remaining fish, leave to rest for two hours.
  • Step 5 Serve on toast with extra smoked hot paprika, with a slice of lemon

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