Best 4 Smoked Trout And Dill Pate Recipes

If you're looking for a delicious and elegant appetizer or snack, look no further than smoked trout and dill pate. This luxurious spread is made with a combination of smoked trout, dill, cream cheese, and other flavorful ingredients. It's easy to make and can be served on crackers, bread, or vegetables. The smoky flavor of the trout pairs perfectly with the fresh dill and creamy cheese, making it a dish that is sure to impress your guests.

Let's cook with our recipes!

ASHLEI'S SMOKED TROUT DIP

Ashlei's Smoked Trout Dip image

I always have the trout dip at one of my favorite restaurants. I have finally figured out the recipe (or at least my delicious version.) Serve with crusty baguette chips, pita chips, bagel chips, etc.

Provided by ashlei

Categories Appetizers and Snacks Seafood

Time 35m

Yield 8

Number Of Ingredients 11

Ingredients

8 ounces smoked trout, skin removed, flaked
8 ounces cream cheese
⅓ cup sour cream
1 green onion, finely chopped
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon lemon juice
½ teaspoon prepared horseradish
1 pinch cayenne pepper
ground black pepper to taste

Steps:

Combine trout, cream cheese, sour cream, green onion, Worcestershire sauce, garlic powder, paprika, lemon juice, horseradish, cayenne pepper, and black pepper in a bowl; stir until blended. Cover and refrigerate for 30 minutes.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 2.3 g, Cholesterol 57.8 mg, Fat 14 g, Fiber 0.2 g, Protein 10.5 g, SaturatedFat 8.1 g, Sodium 111.4 mg, Sugar 0.5 g

SMOKED-TROUT PATE WITH PITA CRISPS

Smoked-Trout Pate with Pita Crisps image

This elegant spread makes a a perfect late-afternoon precursor to dinner when served with homemade pita crisps.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 3 cups

Number Of Ingredients 11

Ingredients

1 pound smoked trout fillet, skinned and deboned
1/4 pound cream cheese, room temperature
3 tablespoons unsalted butter, room temperature
2 tablespoons Cognac
2 tablespoons finely chopped red onion, plus more for garnish
1/2 teaspoon Worcestershire sauce
1 tablespoon chopped fresh dill, plus more for garnish
2 teaspoons fresh lemon juice
Hot sauce, such as Tabasco
Coarse salt and freshly ground pepper, to taste
Pita Crisps, for serving

Steps:

Puree trout, cream cheese, butter, Cognac, onion, Worcestershire sauce, and dill in a food processor. Add lemon juice, a few drops of hot sauce, salt, and pepper, and pulse. Transfer to a bowl. Cover, and refrigerate for at least 1 hour (or overnight). Garnish with more onion and dill, and serve with pita crisps.

SMOKED TROUT & HORSERADISH PâTé

Smoked trout & horseradish pâté image

Whizz up this fish dip with hot tangy mustard notes, cream cheese, lemon and dill - great for a last minute party dish

Provided by Good Food team

Categories Buffet, Starter

Time 5m

Yield Serves 4-6 with other nibbles

Number Of Ingredients 7

Ingredients

140g cream cheese
1 tsp creamed horseradish
zest and juice 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

Steps:

Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Season.
Add the chopped dill and flake in the smoked trout, removing any bones or skin as you go. Stir well to combine and add more seasoning to taste. The pâté will keep in the fridge for up to 2 days. Serve garnished with dill fronds and sprinkled with cracked black pepper. Eat with rye bread and lettuce leaves.

Nutrition Facts : Calories 477 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 2.7 milligram of sodium

SMOKED TROUT PATE

Smoked Trout Pate image

This is one of Russell's favourite dips he makes when we are having a get together with friends. It's really simple to make.

Provided by JustJanS

Categories Sauces

Time 15m

Yield 1 1/2 cup

Number Of Ingredients 8

Ingredients

1 (250 g) container spreadable cream cheese
1 whole smoked trout, skinned and deboned (or you could use packaged fillets I guess)
1/4 cup low-fat sour cream
2 chopped green onions
2 teaspoons prepared horseradish
1 tablespoon lemon juice
fresh ground black pepper
1 tablespoon dill or 1 tablespoon parsley, roughly chopped

Steps:

Reserve about 1/4 of the fish meat and flake it roughly.
Place the remaining ingredients except the herbs in a food processor and work until smooth.
Check for seasonings and maybe add a little more lemon juice.
Add the herbs and pulse briefly.
Scrape into a bowl, fold through the reserved fish and refrigerate covered until required.
Spoon into serving dishes and serve with turkish bread, crackers and/or fresh veggie sticks.

Nutrition Facts : Calories 637.5, Fat 62.1, SaturatedFat 35.2, Cholesterol 199.4, Sodium 576.9, Carbohydrate 11.5, Fiber 0.8, Sugar 6.7, Protein 11.6

Tips:

Choose the right trout: Look for fresh, firm trout with bright red gills and clear eyes.
Cure the trout properly: Curing the trout helps to preserve it and add flavor. Follow the recipe instructions carefully.
Use high-quality ingredients: The better the ingredients, the better the pate will taste. Use fresh herbs, good-quality cream cheese, and smoked trout.
Don't overmix the pate: Overmixing can make the pate tough. Mix just until the ingredients are well combined.
Chill the pate before serving: Chilling the pate helps to firm it up and make it easier to spread.

Conclusion:

Smoked trout and dill pate is a delicious and easy-to-make appetizer that is perfect for any occasion. It is also a great way to use up leftover smoked trout. Serve the pate with crackers, bread, or vegetables. You can also use it as a filling for sandwiches or wraps.