Smoked Trout & Horseradish Pâté Recipe
Introduction
This smoked trout and horseradish pâté is a vibrant, creamy spread perfect for entertaining or a simple snack. Combining the smoky richness of trout with a kick of horseradish and fresh dill, it pairs beautifully with rye bread and crisp lettuce leaves.
Ingredients
- 140g cream cheese
- 1 tsp creamed horseradish
- Zest and juice of ½ lemon
- 1 tbsp finely chopped dill, plus extra fronds to serve
- 2 smoked trout fillets
- 500g rye bread, sliced, to serve
- 1 Baby Gem lettuce, leaves separated, to serve
Instructions
- Step 1: In a bowl, combine the cream cheese, creamed horseradish, lemon zest, and lemon juice. Mix until smooth and season with salt and pepper to taste.
- Step 2: Add the chopped dill and gently flake in the smoked trout, carefully removing any bones or skin. Stir well to combine and adjust the seasoning if needed.
- Step 3: Transfer the pâté to a serving dish and garnish with extra dill fronds and a sprinkle of cracked black pepper.
- Step 4: Serve the pâté alongside slices of rye bread and separated Baby Gem lettuce leaves for a fresh, crunchy contrast.
Tips & Variations
- For a smoother texture, blend the pâté briefly in a food processor before adding the flaked trout.
- If you prefer less heat, reduce the amount of horseradish or substitute with a milder mustard.
- Try adding a teaspoon of capers or finely chopped chives for an extra burst of flavor.
Storage
Store the pâté in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving for the best flavor and texture. Discard if it develops an off smell or appearance.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of smoked fish?
Yes, smoked salmon or mackerel are excellent alternatives and will give the pâté a different but equally delicious flavor.
Is this pâté suitable for freezing?
It’s best enjoyed fresh; freezing can alter the texture of the cream cheese and trout, making the pâté grainy upon thawing.
PrintSmoked Trout & Horseradish Pâté Recipe
This smoked trout and horseradish pâté is a creamy, tangy spread perfect for entertaining or a sophisticated snack. Combining smooth cream cheese with the subtle heat of horseradish, fresh lemon, and aromatic dill, it highlights the rich smoky flavor of trout. Serve it chilled with rye bread and crisp baby gem lettuce leaves for a delightful appetizer or light lunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: British
- Diet: Low Fat
Ingredients
For the Pâté
- 140g cream cheese
- 1 tsp creamed horseradish
- Zest and juice of ½ lemon
- 1 tbsp finely chopped dill, plus extra fronds to serve
- 2 smoked trout fillets, skin and bones removed
To Serve
- 500g rye bread, sliced
- 1 Baby Gem lettuce, leaves separated
Instructions
- Prepare the base mixture: In a mixing bowl, combine the cream cheese, creamed horseradish, and the zest and juice of half a lemon. Mix thoroughly until you achieve a smooth, velvety consistency. Season to taste with salt and pepper.
- Add herbs and trout: Stir in the finely chopped dill. Flake the smoked trout fillets carefully, removing any remaining bones or skin, then fold the fish into the cream cheese mixture. Mix well to ensure all ingredients are evenly combined. Adjust seasoning if needed.
- Chill the pâté: Transfer the pâté to a serving dish and cover. Refrigerate for up to 2 days to allow the flavors to meld and the pâté to firm up slightly.
- Serve and garnish: When ready to serve, garnish the pâté with dill fronds and a sprinkle of cracked black pepper. Accompany with slices of rye bread and fresh baby gem lettuce leaves for a refreshing contrast and to add texture.
Notes
- The pâté can be stored in the refrigerator for up to 2 days; consume fresh for the best flavor.
- Ensure all bones are removed from the smoked trout for a smooth, pleasant texture.
- For extra heat, increase the horseradish quantity to taste.
- Rye bread’s robust flavor complements the smoky fish, but any hearty bread can be substituted.
- Baby gem lettuce adds crispness and freshness, but you can also serve with crackers or other crisp vegetables.
Keywords: smoked trout pâté, horseradish spread, creamy fish pâté, appetizer, easy party food, no-cook recipe
