Smoked Trout & Horseradish Pâté Recipe
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.
- 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
