Smoked Trout Pate

A delicious creamy smoked trout pate with horseradish

Smoked Trout Pate
Serves 4
A delicious creamy smoked trout pate with horseradish
  1. 50g cream cheese, softened
  2. 250g smoked trout fillets
  3. 10g chives, finely chopped
  4. 15g creamed horseradish
  5. 25g butter, softened
  6. 2.5g freshly grated lemon zest
  7. Salt and freshly ground black pepper to taste
  1. Add the fish fillets into a blender and add the cream cheese, softened butter and horseradish cream into it. Sprinkle the grated lemon zest and a dash each of seasonings over them and process into a smooth paste.
  2. Stir in the chopped chives until evenly distributed and divide it among small individual bowls. Refrigerate until the pate chills and sets. Serve them with Melba toasts or fresh salad.
  3. You may also shape the pate into quenelles and serve for added fun. Smoked salmon works equally well for this recipe too.
  1. Level: Easy