Introduction

This smoked trout and horseradish pâté is a creamy, tangy spread perfect for a light lunch or elegant appetizer. Combining the smoky richness of trout with the sharp kick of horseradish, it pairs beautifully with rye bread and crisp lettuce leaves.

Smoked Trout & Horseradish Pâté Recipe - Recipe Image

Ingredients

140g cream cheese
1 tsp creamed horseradish
Zest and juice of 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

Instructions

Step 1: In a bowl, combine the cream cheese, creamed horseradish, lemon zest, and lemon juice. Mix until smooth and season with salt and pepper to taste.
Step 2: Add the chopped dill to the mixture, then carefully flake in the smoked trout, removing any bones or skin as you go. Stir gently to combine all ingredients well and adjust seasoning if needed.
Step 3: Transfer the pâté to a serving dish, garnish with extra dill fronds and a sprinkle of cracked black pepper.
Step 4: Serve the pâté with sliced rye bread and separate Baby Gem lettuce leaves for a fresh, crunchy contrast.

Tips & Variations

For a smoother texture, blend the cream cheese mixture before folding in the trout.
If smoked trout isn’t available, you can substitute with smoked salmon or lightly smoked mackerel.
Add a few drops of Worcestershire sauce or a pinch of smoked paprika for a subtle depth of flavor.

Storage

Store the pâté in an airtight container in the refrigerator for up to 2 days. Before serving, bring it to room temperature for the best flavor and texture. Leftover pâté can be gently stirred and served again, but avoid freezing as it may affect the cream cheese consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pâté in advance?

Yes, you can make this pâté a day ahead and keep it chilled in the refrigerator. Just bring it to room temperature before serving for the best taste.

Is this pâté suitable for gluten-free diets?

The pâté itself is gluten-free, but traditional rye bread contains gluten. You can serve it with gluten-free bread or crispbreads as a substitute.

Smoked Trout & Horseradish Pâté Recipe

Print Recipe

★★★★★

4.5 from 125 reviews

This smoked trout and horseradish pâté is a creamy, tangy, and flavorful spread perfect for a light snack or appetizer. Combining smooth cream cheese with the sharpness of horseradish and the fresh zest of lemon, it is elevated by the delicate smokiness of trout and fresh dill. Serve it with rye bread slices and crisp baby gem lettuce leaves for a refreshing and satisfying bite.

Author: Tara
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: No-Cook
Cuisine: British
Diet: Halal

Ingredients

Scale

For the Pâté

140g cream cheese
1 tsp creamed horseradish
Zest and juice of ½ lemon
1 tbsp finely chopped dill, plus extra fronds to serve
2 smoked trout fillets

To Serve

500g rye bread, sliced
1 Baby Gem lettuce, leaves separated

Instructions

Prepare the base: In a mixing bowl, combine the cream cheese, creamed horseradish, lemon zest, and lemon juice. Use a spoon or spatula to blend these ingredients together until the mixture is smooth and evenly mixed. Add salt and freshly ground black pepper to taste.
Add herbs and fish: Stir in the finely chopped dill into the creamy mixture. Then carefully flake the smoked trout fillets into the bowl, removing any bones or skin as you go. Gently fold the flaked trout into the mixture, ensuring an even distribution of fish and herbs.
Adjust seasoning: Taste the pâté and add more seasoning, such as salt, pepper, or horseradish, if desired, to balance the flavors to your preference.
Chill and serve: Transfer the pâté to a serving dish and refrigerate for up to 2 days until ready to serve. Garnish with fresh dill fronds and sprinkle with cracked black pepper. Serve with slices of rye bread and baby gem lettuce leaves for scooping.

Notes

The pâté can be stored in an airtight container in the refrigerator for up to 2 days.
Be sure to remove all bones and skin from the smoked trout to ensure a smooth pâté texture.
If you prefer a thinner spread, you can add a splash of lemon juice or a little milk to loosen the consistency.
Use fresh dill for the best flavor; dried dill will not give the same vibrant taste.
This pâté works well as a canapé topping or as part of a light lunch with salad.

Keywords: smoked trout, horseradish, pâté, cream cheese, appetizer, rye bread, dill, no-cook recipe, smoked fish spread