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.
Servings: 10 around 3 cups
Calories: 193kcal
Ingredients
See gluten-free adaptations in the Notes section at the bottom of the recipe.
- 2 cups flaked smoked rainbow or brown trout (around 10 to 12 ounces) loosely packed
- 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
Instructions
- 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.
Notes
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.
Note: This recipe was originally published in my cookbook A Well-Seasoned Kitchen®.
Nutrition
Calories: 193kcal | Carbohydrates: 1g | Protein: 11g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 125mg | Potassium: 253mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 532IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 0.4mg