Smoked Trout Pâté
Indulge in a flavorful and elegant dish with this smoked trout pâté recipe. A creamy blend of horseradish-infused cream cheese and smoked trout, seasoned to perfection with a touch of lemon juice and fresh dill. Serve this delightful pâté alongside a refreshing salad dressed in a zesty chive vinaigrette, creating a harmonious balance of flavors. Perfect for a light lunch or a sophisticated appetizer, this dish is sure to impress your guests.
— Constant Cookbook
Ingredients
- 30g/1oz butter
- 1 tbsp horseradish
- 110g/4oz cream cheese
- 450g/1lb smoked trout
- salt and freshly ground black pepper
- 2 tbsp lemon juice
- 1 tbsp chopped fresh dill
- 3 tbsp olive oil
- 1 tbsp chopped fresh chives
- 1 baby gem lettuce
- ¼ cucumber
- 4 slices sourdough, toasted, to serve
Instructions
- Place the butter, horseradish, cream cheese and belly part (approximately half) of the trout fillet in a bowl and mix well. Season with salt, pepper and one tablespoon of the lemon juice.
- Break the remaining trout into flakes and fold into the cream cheese mixture along with the dill.
- Mix the olive oil, remaining lemon juice and chives together to make a dressing and season with salt and pepper.
- Arrange the lettuce and cucumber on plates, drizzle with the dressing and serve with the pâté and toasted sourdough.
Prep Time
PT30M
Yield
Serves 4
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