Smoked Trout Pate
by Nigella. Featured in NIGELLA EXPRESSIntroduction
This pate takes the merest moment to make and yet it is a wonderful start to a meal or, indeed, a whole meal in itself. I don't even need a salad with it: I'm happy with toast or crusty bread, and maybe a few cornichons or other tangy pickle. This doesn't make very much, but it's filling and also — which is obviously how I like it — full of pep. If you want something a little milder, with less boisterous heat, then add a mere sprinkling of cayenne.
For US cup measures, use the toggle at the top of the ingredients list.
This pate takes the merest moment to make and yet it is a wonderful start to a meal or, indeed, a whole meal in itself. I don't even need a salad with it: I'm happy with toast or crusty bread, and maybe a few cornichons or other tangy pickle. This doesn't make very much, but it's filling and also — which is obviously how I like it — full of pep. If you want something a little milder, with less boisterous heat, then add a mere sprinkling of cayenne.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4 as a starter or 2 as a main
- 2 smoked trout fillets (approx. 125g / 4oz total weight)
- 50 grams cream cheese
- 1 x 15ml tablespoon horseradish sauce
- 2 x 15ml tablespoons fresh lemon juice
- ¼ teaspoon cayenne pepper
- 2 x 15ml tablespoons olive oil
- 2 smoked trout fillets (approx. 125g / 4oz total weight)
- 3 tablespoons cream cheese
- 1 tablespoon horseradish sauce
- 2 tablespoons fresh lemon juice
- ¼ teaspoon cayenne pepper
- 2 tablespoons olive oil
Method
- Put all the ingredients into a blender or food processor and blitz until smooth and pate-like.
- Spoon the mixture into a bowl, scraping out any mixture remaining in the processor with a spatula. Cover the bowl with clingfilm and place in the fridge to chill.
- Put all the ingredients into a blender or food processor and blitz until smooth and pate-like.
- Spoon the mixture into a bowl, scraping out any mixture remaining in the processor with a spatula. Cover the bowl with clingfilm and place in the fridge to chill.
Additional Information
MAKE AHEAD / STORE:
Will keep for up to 3 days in the fridge. Store in an airtight container or tightly wrap the bowl with food wrap.
MAKE AHEAD / STORE:
Will keep for up to 3 days in the fridge. Store in an airtight container or tightly wrap the bowl with food wrap.
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Show more commentsMade this to enjoy with drinks. The prepared horseradish I bought (Gold's) was tart enough, so the pate only needed a spritz of lemon. Additionally, I mixed in some fresh cracked black pepper. It was such a small quantity and so easy to mash, I simply whipped it together with a fork - no need for heavy-duty equipment!
Yummy! Added a little grated lemon rind and a few capers.
And to make it a little more festive, I added 'roe' or little salmon-eggs on top, wonderful!
This is so delicious. I haven’t tried trout before so thought I’d try this & it’s so tasty. A great mix of lemon & horseradish. A fab starter with sourdough.
Easy to make and so flavourful. Lovely starter!
I make mine with crème fraîche rather than cream cheese, I think it’s a bit lighter. I found some very small ramekins for serving it as a starter. It’s delicious.