Smoked Trout Pate
by Nigella. Featured in NIGELLA EXPRESSIntroduction
This pâté 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.
This pâté 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.
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
Hot smoked trout works better for this recipe than cold smoked trout.
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.
Hot smoked trout works better for this recipe than cold smoked trout.
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.