Best 5 Smoked Trout And Dill Pate Recipes
Indulge in the exquisite flavors of smoked trout and dill pâté, a culinary masterpiece that tantalizes the palate with its rich, smoky, and herbaceous notes. This pâté is a symphony of textures, combining the delicate, flaky flesh of smoked trout with the creamy smoothness of cream cheese and the aromatic freshness of dill. Spread it on crisp crackers or crostini, use it as a filling for sandwiches or wraps, or serve it as an elegant appetizer at your next gathering. This versatile pâté is sure to impress your guests and leave them craving more. The article also offers variations on the classic recipe, including a zesty lemon and caper pâté, a creamy horseradish pâté, and a luxurious smoked salmon and chive pâté. Each variation brings its own unique flavor profile, ensuring that there's a pâté to suit every taste.
Here are our top 5 tried and tested recipes!
SMOKED TROUT & HORSERADISH PâTé
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
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 PâTé & PITTA CRISPS
Cheaper than smoked salmon, this smoked trout dip makes a smart party nibble or simple starter
Provided by Good Food team
Categories Buffet, Canapes, Starter
Time 25m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/gas 8. Halve the pittas and cut into wedges. Brush with 2 tbsp olive oil; sprinkle with salt and chopped dill. Cook for 10-12 mins until crisp.
- Flake the hot smoked trout fillets and mix with soured cream, chopped gherkins and chopped dill. Serve with the crisps.
Nutrition Facts : Calories 175 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1.3 milligram of sodium
SMOKED TROUT PATE
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
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 WITH PITA CRISPS
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
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 AND DILL PATE
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
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:
- Choosing the right type of smoked trout is essential for a successful pate. Look for trout that is firm and has a mild, smoky flavor. Avoid trout that is too oily or has a strong, overpowering smoke flavor.
- When preparing the trout, be sure to remove all of the bones. This will help to ensure that the pate has a smooth and creamy texture.
- If you don't have a food processor, you can mash the trout and other ingredients together with a fork. However, using a food processor will give you a smoother and more consistent pate.
- Serve the pate immediately or chill it for later. If you are chilling the pate, be sure to bring it to room temperature before serving.
- Garnish the pate with fresh dill or other herbs before serving. This will add a pop of color and flavor to the dish.
Conclusion:
Smoked trout and dill pate is a delicious and versatile dish that is perfect for any occasion. It can be served as an appetizer, spread on sandwiches or crackers, or used as a filling for tartlets or vol-au-vents. With its delicate smoky flavor and creamy texture, smoked trout and dill pate is sure to please everyone who tries it.
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