RSS FeedSally’s Smoked Trout Pate
Serves 6
In a household with three fly fishermen – Dad, my brother Jim and me – there was always an abundance of it around (this was in the days before catch and release). Mom was always looking for interesting ways to fix it, and created this recipe – she even smoked the trout herself. It is still a family favorite although today we tend to make it with purchased smoked trout.
2 cups loosely packed, flaked smoked rainbow or brown trout, skin removed (around 10 to 12 ounces)
1/2 cup butter at room temperature
4 ounces cream cheese at room temperature
3 tablespoons heavy cream (use half and half as a substitute)
2 tablespoons freshly squeezed lemon juice (or more to taste)
Mix all ingredients together in a blender or food processor. Season with salt and pepper (careful with the salt – you don’t need much due to the smoky flavor).
Cover and chill. Bring to room temperature for at least 15 minutes before serving. For a nice presentation, pack it into a pretty serving bowl or mound it in the middle of a small serving platter. Serve with crackers.
Make ahead: Paté can be made 2 to 3 days ahead, covered and stored in the refrigerator. Can also be frozen.
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