Smoked Trout & Horseradish Pâté Recipe
Introduction
This smoked trout and horseradish pâté is a creamy, tangy spread that’s perfect for a quick snack or elegant appetizer. With fresh dill and a hint of lemon, it brightens up your favorite rye bread or crisp lettuce leaves.
Ingredients
- 140g cream cheese
- 1 tsp creamed horseradish
- Zest and juice of ½ lemon
- 1 tbsp finely chopped dill, plus extra fronds to serve
- 2 smoked trout fillets
- 500g rye bread, sliced, to serve
- 1 Baby Gem lettuce, leaves separated, to serve
Instructions
- Step 1: In a bowl, combine the cream cheese, creamed horseradish, lemon zest, and lemon juice. Mix well until smooth and season with salt and pepper to taste.
- Step 2: Add the finely chopped dill, then carefully flake the smoked trout into the mixture, removing any bones or skin. Stir gently to combine, then adjust seasoning if needed.
- Step 3: Chill the pâté in the fridge for up to 2 days before serving. Garnish with extra dill fronds and sprinkle with cracked black pepper.
- Step 4: Serve the pâté with slices of rye bread and separated Baby Gem lettuce leaves for a fresh, crunchy contrast.
Tips & Variations
- For a smoother texture, blend the pâté briefly in a food processor before chilling.
- Substitute smoked trout with smoked salmon if preferred.
- Add a pinch of cayenne pepper for a subtle kick.
Storage
Store the pâté in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving for best flavor. Leftovers can be spread on bread or used as a dip within this time frame.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pâté ahead of time?
Yes, it can be made and refrigerated up to 2 days in advance, allowing the flavors to meld beautifully.
Is it possible to freeze this pâté?
Freezing is not recommended as it may affect the texture of the cream cheese and smoky fish, resulting in separation upon thawing.
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Smoked Trout & Horseradish Pâté Recipe
- Total Time: 10 minutes
- Yield: Serves 4
- Diet: Low Fat
Description
A creamy and flavorful smoked trout and horseradish pâté, perfect as an elegant appetizer or light snack. This easy-to-make spread blends the smoky richness of trout with the zing of horseradish and the fresh brightness of lemon and dill. Serve chilled on rye bread slices with crisp Baby Gem lettuce leaves for a refreshing and satisfying bite.
Ingredients
Base
- 140g cream cheese
- 1 tsp creamed horseradish
- Zest and juice of ½ lemon
- 1 tbsp finely chopped dill, plus extra fronds to serve
Main
- 2 smoked trout fillets (approximately 200g total), skin and bones removed and flaked
To Serve
- 500g rye bread, sliced
- 1 Baby Gem lettuce, leaves separated
Instructions
- Mix base ingredients: In a medium bowl, combine the cream cheese, creamed horseradish, lemon zest, and lemon juice. Stir vigorously until the mixture is smooth and well blended. Season with salt and freshly ground black pepper to taste.
- Add herbs and trout: Fold the finely chopped dill into the cream cheese mixture. Flake the smoked trout fillets carefully, ensuring all bones and skin are removed, then gently fold the trout into the mixture to maintain some texture.
- Adjust seasoning and chill: Taste the pâté and adjust seasoning with additional salt, pepper, or horseradish if desired. Cover the pâté and refrigerate for at least 30 minutes to allow flavors to meld. It can be stored in the fridge for up to 2 days.
- Serve: When ready to serve, garnish the pâté with dill fronds and a sprinkle of freshly cracked black pepper. Provide rye bread slices and fresh Baby Gem lettuce leaves alongside for spreading and wrapping.
Notes
- The pâté keeps well for up to 2 days in the refrigerator when stored in an airtight container.
- Ensure all bones and skin are removed from the trout for a smooth texture and enjoyable eating experience.
- Adjust the amount of horseradish depending on your preferred level of heat and pungency.
- This dish pairs well with crisp white wines or light, refreshing beers.
- Rye bread can be lightly toasted for added texture if desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Snack
- Method: No-Cook
- Cuisine: British
Keywords: smoked trout pâté, horseradish pâté, cream cheese spread, rye bread appetizer, easy seafood spread
