Best 7 Smoked Trout Paté Recipes

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Welcome to the realm of culinary wonders, where taste buds ignite and palates rejoice! In this article, we'll take you on a delectable journey to discover the exquisite art of creating smoked trout paté. From the delicate aroma of smoked trout to the richness of creamy textures, this dish promises an explosion of flavors that will captivate your senses. Whether you're a seasoned chef or a home cook seeking culinary inspiration, join us as we unveil the secrets behind this exceptional dish. Indulge your taste buds and prepare to be captivated by the symphony of flavors that awaits you!

Here are our top 7 tried and tested recipes!

SMOKED TROUT PATE



Smoked Trout Pate image

This tasty spread is easy to make in a food processor, and it's a guaranteed winner at any party. The recipe is versatile, so feel free to substitute other favorite smoked fish.-Judy Walle, Toledo, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2-2/3 cups.

Number Of Ingredients 9

1 pound flaked smoked trout
3 ounces reduced-fat cream cheese
1/2 cup half-and-half cream
1 tablespoon horseradish sauce
1 tablespoon lemon juice
1/8 teaspoon pepper
2 teaspoons minced fresh parsley
Cucumber slices
Assorted crackers

Steps:

  • Pulse the first 7 ingredients in a food processor until blended. Refrigerate, covered, until serving. Serve with cucumber slices and assorted crackers.,

Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 174mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

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

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

SMOKED TROUT PATE ON TOASTED BAGUETTE



Smoked Trout Pate on Toasted Baguette image

Fresh chives and shallot give this cream cheese-based dip a subtle bite.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Yield Makes 1 cup

Number Of Ingredients 7

4 ounces room-temperature cream cheese (1/2 cup)
2 tablespoons minced shallot
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh chives
2 1/2 ounces flaked smoked trout
Kosher salt
Toasted baguette slices

Steps:

  • Beat cream cheese, shallot, lemon juice, and chives until smooth. Fold in trout and season with salt. Serve immediately with baguette slices (or refrigerate up to 2 days).

SMOKED-TROUT PATE



Smoked-Trout Pate image

This lovely recipe for smoked-trout pate is courtesy of April Bloomfield.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 1/2 cups

Number Of Ingredients 7

5 ounces smoked trout, skin and bones removed
2 spring onions, thinly sliced
4 ounces cottage cheese
3 tablespoons creme fraiche
2 tablespoons olive oil
Coarse salt
Grilled Bread, for serving

Steps:

  • Flake fish into large pieces and transfer to a large bowl. Add cottage cheese, onions, creme fraiche, and olive oil; season with salt. Mix until just combined. Serve with grilled bread.

SMOKED TROUT PATE



SMOKED TROUT PATE image

Categories     Condiment/Spread     Fish     Appetizer     No-Cook     Cocktail Party     Quick & Easy     Wheat/Gluten-Free

Yield 3 cups

Number Of Ingredients 8

1 whole smoked rainbow trout
1 x 250g can marscapone
250g fresh ricotta
1T finely grated lemon rind
1T fresh lemon juice
2T chopped fresh dill
2T chopped fresh chives
Thin melba toasts, to serve

Steps:

  • Remove the head, skin and bones from the smoked trout and discard (after removing the skin, the flesh will lift off the bone easily) Place the smoked trout flesh in the bowl of a food processor. Add the marscarpone, ricotta, lemon rind and lemon juice and process until smooth. Transfer the mixture to a bowl. Add dill and chives and stir to combine. Spoon the trout mixture into a serving bowl and cover with plactic wrap. Place in the fridge for 1 hour to chill. Sere with Melba toasts

SMOKED TROUT PATé



Smoked Trout Paté image

A Scandinavian-style paté, attributed to Clare Ferguson, which I found on Huey's website, and have adapted for the 2005 Zaar World Tour. Huey (Iain Hewitson) is a well-known Australian chef whose popular cooking show appears on TV twice each weekday. He is also the author of several cookbooks and runs Tolarno's restaurant in Melbourne. This recipe provides entree-size portions for two.

Provided by bluemoon downunder

Categories     Trout

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

1 teaspoon olive oil
4 garlic cloves, crushed
1 lemon, juice of
250 g smoked trout fillets, skin & bones removed & flaked
100 g low-fat cream cheese
1 teaspoon paprika
1 pinch sea salt
2 teaspoons freshly chopped dill
3 celery ribs, cut into sticks

Steps:

  • Place the oil in a non-stick pan and gently cook the garlic, until it is softened but not browned.
  • Add the lemon juice, mix well and cook for 30 seconds to a minute.
  • Place the trout in a food processor together with the garlic mixture. Roughly mix and then add to the food processor the cream cheese, paprika, salt and dill, and process until the mixture is just combined and season to taste.
  • Spoon the paté into a small bowl and serve with celery stalks.

SMOKED TROUT AND DILL PATE



Smoked Trout and Dill Pate image

A very easy pate to make, Can be served as one large pate or in individual ramekins. Fantastic with melba toasts or crackers. Great served in individual tart shells. topped with a sprig of dill as garnish.

Provided by Jubes

Categories     Trout

Time 20m

Yield 10 serving(s)

Number Of Ingredients 5

1 kg smoked trout (2 lb)
300 g butter, softened (may vary dependng on the weight of the fish flesh)
2 tablespoons chopped fresh dill
2 teaspoons lemon juice
3 drops Tabasco sauce or 3 drops chili sauce

Steps:

  • Remove the fish flesh from the skin and bones.
  • Weigh the flesh and allow for 1/2 the amount of butter.( I cut back about 1/3 on the butter).
  • Mash the trout flesh and beat in all remaining ingredients. Mix until well combined.
  • Spoon into a large serving dish or individual ramekins.
  • Fantastic spread into small tart cases.

Tips:

  • Choose the freshest trout possible. Fresh trout should have bright red gills and clear eyes. Avoid any fish that smells fishy or has a slimy texture.
  • Use a smoker that is the right size for your trout. A smoker that is too small will not allow the smoke to circulate properly, and a smoker that is too large will waste heat and smoke.
  • Prepare your smoker according to the manufacturer's instructions. Make sure the smoker is clean and free of debris. Fill the smoker box with wood chips or pellets, and preheat the smoker to the desired temperature.
  • Season the trout with your favorite seasonings. Common seasonings for smoked trout include salt, pepper, garlic powder, onion powder, and paprika. You can also add herbs such as dill, thyme, or rosemary.
  • Place the trout in the smoker and smoke it for the desired amount of time. The smoking time will vary depending on the size of the trout and the desired level of smokiness. For a mild smoke flavor, smoke the trout for 1-2 hours. For a more intense smoke flavor, smoke the trout for 3-4 hours.
  • Let the trout cool before serving. Once the trout is smoked, remove it from the smoker and let it cool for at least 15 minutes before serving.

Conclusion:

Smoked trout is a delicious and versatile dish that can be enjoyed in many different ways. It can be served as an appetizer, main course, or snack. It can also be used in salads, sandwiches, and wraps. If you have never tried smoked trout before, I encourage you to give it a try. You won't be disappointed!

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