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Smoked Trout & Horseradish Pate

A satisfying pate to serve with whiskies and martinis

Time5 to 10 minutes
Yield4 - 6 with other nibbles
Recipe of Smoked Trout & Horseradish Pate by teamnosleep

Ingredients

  • 2 Smoked Trout Fillets (or other smoked fish such salmon or mackerel work as well)
  • 6 - 8 Oz Cream Cheese (or use half cream cheese and half creme fraiche or any combo you prefer)
  • 1 Tbsp Creamed Horseradish
  • Zest and juice of ½ lemon
  • 1 tbsp finely chopped fresh dill (do not substitute dried) or use chives/green onions
  • Add dijon mustard or dill mustard to taste
  • Salt and Pepper to taste
  • Couple of dashes of hot sauce - to taste or omit
  • Crackers, rye, radishes, cucumbers to serve

Steps

  1. Put the cream cheese/creme fraiche, the lemon juice, zest and horseradish in a bowl - add the mustard, hot sauce if desired. If you wish, add a bit of mayonnaise to taste.
  2. Flake the trout (remove any bones and the skin). Try to keep some of the pieces chunky. Add the trout and dill. Taste. Adjust seasonings - add pepper, salt, and more horseradish to taste. You don't want the spread to be mushed up too much! Taste, adjust and taste. Finish with cracked pepper.
  3. Chill for at least an hour. Refrigerate up to four days.