Smoked Trout Pâté

Preparation info

  • Makes About

    2½ cups

    • Difficulty

      Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

Most of us associate smoked fish with northern Europe and urban Jewish delicatessens although North American Indians have long prepared smoked fish. This pâté is wonderful spread on croutons, tastes good on avocado slices, and makes a rich sandwich filling when paired with sliced cucumbers and watercress on dark rye or pumpernickel bread. It can be prepared a day or so ahead without any loss of flavor.