My mom Sally’s Smoked Trout Pâté adds just 4 readily available ingredients to smoked trout – and the resulting pâté is smooth, bright and fresh. I like to serve it packed in a pretty bowl, mounded on a plate, or as canapés (pictured).
Growing up in a Colorado household with three fly fishermen – Dad, my brother Jim and me – there was always an abundance of trout around (this was in the days before catch and release). Mom was always looking for interesting ways to fix it, and created this recipe for Smoked Trout Pâté – she even smoked the trout herself!
Mom simply added butter, cream cheese, a bit of heavy cream and lemon juice to smoked trout. Per usual, mom was spot on with this ingredient combination! Of the various smoked fish available on the market today, trout tends to have the most delicate flesh – which results in a more mild flavor. Therefore, you don’t want to overwhelm it with lots of ingredients. And, since mom cooked lots of trout, she knew this!
Sally’s Smoked Trout Pâté is still a family favorite today, although now we tend to make it with purchased smoked trout! I like to serve it packed in a pretty bowl, mounded on a plate, or as canapés (pictured).
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My mom Sally’s Smoked Trout Pâté adds just 4 readily available ingredients to smoked trout – and the resulting pâté is smooth, bright and fresh.
2 cups loosely packed, flaked smoked rainbow or brown trout, skin removed (around 10 to 12 ounces)
1/2 cup butter, softened
4 ounces cream cheese, softened
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.Or, pipe onto toasted bread rounds (or stars) and garnish with dill.
- Serve with crackers.
Make ahead: Paté can be made 2 to 3 days ahead, covered and stored in the refrigerator. Can also be frozen.