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Sally’s Smoked Trout Pâté

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.

  • Yield: around 3 cups 1x
  • Diet: Gluten Free



(See gluten-free adaptations in the Notes section at the bottom of the recipe.)

  • 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)


  1. 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).
  2. Cover and chill. Bring to room temperature for at least 15 minutes before serving.
  3. 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.
  4. Serve with crackers.


Make ahead: Paté can be made 2 to 3 days ahead, covered and stored in the refrigerator. Can also be frozen.

Gluten free: serve with gluten-free crackers.

  • Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
  • Category: appetizers, easy entertaining,
  • Method: Blender, no bake