SMOKED-TROUT PATE WITH PITA CRISPS

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Smoked-Trout Pate with Pita Crisps image

This elegant spread makes a a perfect late-afternoon precursor to dinner when served with homemade pita crisps.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 3 cups

Number Of Ingredients 11

1 pound smoked trout fillet, skinned and deboned
1/4 pound cream cheese, room temperature
3 tablespoons unsalted butter, room temperature
2 tablespoons Cognac
2 tablespoons finely chopped red onion, plus more for garnish
1/2 teaspoon Worcestershire sauce
1 tablespoon chopped fresh dill, plus more for garnish
2 teaspoons fresh lemon juice
Hot sauce, such as Tabasco
Coarse salt and freshly ground pepper, to taste
Pita Crisps, for serving

Steps:

  • Puree trout, cream cheese, butter, Cognac, onion, Worcestershire sauce, and dill in a food processor. Add lemon juice, a few drops of hot sauce, salt, and pepper, and pulse. Transfer to a bowl. Cover, and refrigerate for at least 1 hour (or overnight). Garnish with more onion and dill, and serve with pita crisps.

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