Best 7 Smoked Trout Paté Recipes
Tantalize your taste buds with our delectable smoked trout pâté, an exquisite culinary creation that seamlessly blends the rich, smoky flavors of smoked trout with a creamy, velvety texture. This versatile pâté serves as a perfect appetizer, spread, or even a main course component, offering a symphony of flavors that will leave you craving more. Embark on a culinary journey with us as we present a trio of unique smoked trout pâté recipes, each boasting its own distinctive twist. From the classic simplicity of our basic smoked trout pâté to the zesty kick of our lemon-herb variation and the luxurious indulgence of our smoked trout and salmon pâté, we guarantee an unforgettable taste experience. Prepare to elevate your culinary repertoire with these easy-to-follow recipes, transforming your next gathering into an unforgettable culinary event.
Here are our top 7 tried and tested recipes!
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
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
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
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
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 ON TOASTED BAGUETTE
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
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
Categories Condiment/Spread Fish Appetizer No-Cook Cocktail Party Quick & Easy Wheat/Gluten-Free
Yield 3 cups
Number Of Ingredients 8
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
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
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
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:
- Choose high-quality ingredients: Use fresh, firm-fleshed trout fillets for the best results.
- Season the trout well: Before smoking, season the trout fillets with a generous amount of salt, pepper, and other desired spices.
- Smoke the trout slowly and evenly: Maintain a consistent temperature between 180°F and 200°F in your smoker. Smoking the trout slowly will help to develop a rich, smoky flavor.
- Let the trout cool completely before flaking: Once the trout is smoked, let it cool completely before flaking it into small pieces. This will help to prevent the trout from breaking apart.
- Use high-quality cream cheese: For the best results, use high-quality, full-fat cream cheese in your trout pâté. This will give the pâté a rich, creamy texture.
- Season the pâté to taste: Once you've combined all of the ingredients for the trout pâté, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, lemon juice, or herbs.
- Chill the pâté before serving: Before serving, chill the trout pâté for at least 30 minutes. This will help the flavors to meld together and will make the pâté easier to spread.
Conclusion:
Smoked trout pâté is a delicious and versatile appetizer or snack. It can be served on crackers, toast, or cucumber slices. It can also be used as a filling for sandwiches or wraps. With its rich, smoky flavor and creamy texture, smoked trout pâté is sure to please everyone who tries it. So next time you're looking for a quick and easy appetizer, give this smoked trout pâté recipe a try.
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