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
Scale
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
