Smoked Trout Pate

JustJanS's Note:

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.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1.5 cup

• 1 (250 g) container spreadable cream cheese
• 1 whole smoked trout , skinned and deboned (or you could use packaged fillets I guess)
• ¼ cup low-fat sour cream
• 2 chopped green onions
• 2 teaspoons prepared horseradish
• 1 tablespoon lemon juice
• fresh ground black pepper
• 1 tablespoon dill or 1 tablespoon parsley , roughly chopped

Directions:

1. Reserve about 1/4 of the fish meat and flake it roughly.
2. Place the remaining ingredients except the herbs in a food processor and work until smooth.
3. Check for seasonings and maybe add a little more lemon juice.
4. Add the herbs and pulse briefly.
5. Scrape into a bowl, fold through the reserved fish and refrigerate covered until required.
6. Spoon into serving dishes and serve with turkish bread, crackers and/or fresh veggie sticks.

Reviews

[elsie(across the pond) morgan]

Not having smoked trout on hand, and feeling too lazy to shop, I made this with smoked salmon and it was one of the best s.s. pates I've made. I DO like your recipes, Jan.

[yooper]

This is a wonderful recipe! Living near Lake Superior, smoked trout and whitefish are very common in the supermakets. The horseradish added a bit of a bite, but was not overpowering! Very creamy texture! I served this with chopped veggies and sliced French bread! Thanks Jan...Russell did good!

[Cathy 41]

We loved this recipe with a few changes. I am lactose intolerant so I used chevre instead of cream cheese and mayonnaise instead of sour cream. Next time I might add a little more horseradish because it wasn't overly noticable.