Smoked Trout Pate

Preparation info

  • Serves


    • Difficulty


Appears in

The Cook's Book of Everything

The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 2 whole smoked trout or 4 smoked trout fillets, skinned, flesh flaked
  • 200 g (7 oz)


  1. Put the flaked trout in a bowl or food processor. Mash the flesh with a fork or briefly process until it is broken up, but still with plenty of texture.
  2. Beat the cream cheese with a wooden spoon until soft. Add the smoked trout and mix together. Stir in the dill and lemon juice, then season with salt, pepper and cayenne pepper.
  3. Chill