Best Smoked Trout Pate Recipes

SMOKED TROUT & HORSERADISH PâTé

Steps:

• Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Season.
• Add the chopped dill and flake in the smoked trout, removing any bones or skin as you go. Stir well to combine and add more seasoning to taste. The pâté will keep in the fridge for up to 2 days. Serve garnished with dill fronds and sprinkled with cracked black pepper. Eat with rye bread and lettuce leaves.

SMOKED TROUT PATE

Steps:

• Pulse the first 7 ingredients in a food processor until blended. Refrigerate, covered, until serving. Serve with cucumber slices and assorted crackers.,

SMOKED TROUT PâTé & PITTA CRISPS

Steps:

• Heat oven to 220C/200C fan/gas 8. Halve the pittas and cut into wedges. Brush with 2 tbsp olive oil; sprinkle with salt and chopped dill. Cook for 10-12 mins until crisp.
• Flake the hot smoked trout fillets and mix with soured cream, chopped gherkins and chopped dill. Serve with the crisps.

SMOKED TROUT PATE

Steps:

• Reserve about 1/4 of the fish meat and flake it roughly.
• Place the remaining ingredients except the herbs in a food processor and work until smooth.
• Check for seasonings and maybe add a little more lemon juice.
• Add the herbs and pulse briefly.
• Scrape into a bowl, fold through the reserved fish and refrigerate covered until required.
• Spoon into serving dishes and serve with turkish bread, crackers and/or fresh veggie sticks.

SMOKED-TROUT PATE WITH PITA CRISPS

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.

SMOKED-TROUT PATE

Steps:

• Flake fish into large pieces and transfer to a large bowl. Add cottage cheese, onions, creme fraiche, and olive oil; season with salt. Mix until just combined. Serve with grilled bread.

SMOKED TROUT PATE ON TOASTED BAGUETTE

Steps:

• Beat cream cheese, shallot, lemon juice, and chives until smooth. Fold in trout and season with salt. Serve immediately with baguette slices (or refrigerate up to 2 days).

SMOKED TROUT AND SALMON PATE

Steps:

• 1. Chop trout and salmon in cuisinart. Transfer to large mixing bowl. 2. Dissolve gelatin in lemon juice in small saucepan over low heat until no crystals show. Pour into hot stock and mix well. 3. Add stock and remaining ingredients. Mix thoroughly. 4. Pour into ungreased 9" x 5" terrine or loaf pan and refrigerate until set, about 2 hours. 5. To serve, loosen pate by running knife around edge. Surround with fresh watercress. Note: May be kept up to 4 days covered in refrigerator.

SMOKED TROUT PATE

Steps:

• Remove the head, skin and bones from the smoked trout and discard (after removing the skin, the flesh will lift off the bone easily) Place the smoked trout flesh in the bowl of a food processor. Add the marscarpone, ricotta, lemon rind and lemon juice and process until smooth. Transfer the mixture to a bowl. Add dill and chives and stir to combine. Spoon the trout mixture into a serving bowl and cover with plactic wrap. Place in the fridge for 1 hour to chill. Sere with Melba toasts

SMOKED TROUT PATé

Steps:

• Place the oil in a non-stick pan and gently cook the garlic, until it is softened but not browned.
• Add the lemon juice, mix well and cook for 30 seconds to a minute.
• Place the trout in a food processor together with the garlic mixture. Roughly mix and then add to the food processor the cream cheese, paprika, salt and dill, and process until the mixture is just combined and season to taste.
• Spoon the paté into a small bowl and serve with celery stalks.

SMOKED TROUT AND DILL PATE

Steps:

• Remove the fish flesh from the skin and bones.
• Weigh the flesh and allow for 1/2 the amount of butter.( I cut back about 1/3 on the butter).
• Mash the trout flesh and beat in all remaining ingredients. Mix until well combined.
• Spoon into a large serving dish or individual ramekins.
• Fantastic spread into small tart cases.