Smoked Trout Pate

Posted on March 1, 2011


I really like trout. I find it lighter and more delicate than salmon, which for me can be too greasy and heavy at times. Trout, with it gentle pink colour, is a softer more elegant fish and is my preference if serving fish as part of a dinner menu.

I came across a smoked mackerel pate recipe in one of the food magazines over Christmas and I tweaked it slightly to create this trout pate. I’ve photographed it served as a starter, formed into a quinelle and rolled in dill, which is all very well and good if you’ve got company over for dinner, however it’s equally lovely when served simply on toast or crispbreads as a light meal for one.

Clearly, the recipe is very simple and therefore quite adaptable by adding herbs, or swapping trout for another fish depending on your preference. Simplicity also means speed, taking just minutes to create. It’s a great stanby recipe if you need to make an unplanned feast for friends!

Smoked Trout Pate

 300g cream cheese, 400g smoked trout, 1/4 tsp ground white pepper, 20g chopped dill (optional), 1 lemon

Mix together the cheese and white pepper in a bowl. Flake the trout into the bowl and stir until well combined. Add a squeeze of lemon juice. Roll into a quinelle and scatter with chopped dill. Serve with toasted bread and a selection of salad leaves. (serves 4)

Enjoy eating,

Helen x