Smoked Trout Pâté

Smoked Trout Pâté

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The method is suitable for many other types of smoked fish and here trout is blended with lemon juice, butter and cream to make a rich pate.
Servings: 4
Calories: 337


  • 2 smoked trout each weighing about 10 oz skinned and boned
  • 2 oz butter softened
  • 2 tbsp lemon juice
  • 4 tbsp fresh single cream
  • pepper
  • pinch of ground mace
  • cucumber and lemon slices to garnish


  • Put the trout flesh in a blender or food processor.
  • Add the butter, lemon juice, cream, pepper and mace and blend together until smooth.
  • Divide the pate equally between 4 ramekin dishes. Chill for 1 hour before serving. Garnish with cucumber and lemon slices.
  • Serve accompanied with fingers of wholemeal toast.
Calories: 337 kcal
Carbohydrates: 1 g
Protein: 31 g
Fat: 23g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 197 mg
Sodium: 211 mg
Potassium: 646 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 672 IU
Vitamin C: 3 mg
Calcium: 46 mg
Iron: 1 mg
Cuisine British
Ingredients Fish & Seafood, Trout
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