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Smoked trout pate

updated

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Ingredients for 4 servings:

  • 250 g smoked trout fillet(s)
  • 125 g butter, soft
  • 125 g double cream cheese
  • 1 tbsp lemon juice
  • 1 tsp horseradish with cream
  • ¼ cup parsley, finely chopped
  • ¼ cup chives, finely chopped
  • Salt
  • black pepper
  • White bread, toasted

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

good for snacks, for buffets

Blend the trout fillets, butter, and cream cheese in a blender for 20 seconds. Stir in the lemon juice, horseradish, parsley, and chives, season to taste, and add a little more lemon juice. Makes 500 g. Keeps in the refrigerator for 4 days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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