Smoked trout and dill pâté

A super simple dish that’s so easy to whip up.Make a batch and keep in the fridge or serve in small individual pots for a pre-prepared starter for a dinner party. Leave out the dill butter lid entirely and you have a perfect pate ready to be piped into chicory leaves as an elegant canapé.

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Smoked trout and dill pâté
Prep time
Cook time
Total time
Serves: Makes 1 jar
  • 180g pot of cream cheese
  • 125g packet of smoked trout (fillets, not smoked salmon style)
  • Juice of ½ a lemon
  • 1tsp. of horseradish
  • A pinch of salt and pepper
  • 50g of salted butter
  • A handful of roughly chopped fresh dill
  1. In a mixing bowl, mix together the cream cheese, flaked smoked trout fillets, lemon juice, horseradish and salt and pepper.
  2. Transfer to a sterilised jar, pat down so the top of the pate is even and set aside.
  3. In a small pan, melt the butter the transfer to a measuring jug or something similar with a lip to help pour the butter. Let the butter sit for a few minutes, then pour the clarified butter over the pate, leaving the cloudy solids at the bottom (you don't want them).
  4. Gently press the chopped dill into the melted butter, give the jar a tap on the work surface to make sure its all even and there aren't any air bubbles then put the lid on the jar and transfer to the fridge to set for a few hours before serving.

1 Comment

  1. Jodey Whittaker
    22nd January 2018 / 2:53 pm

    This looks so tasty! I loved the little Smoked Trout open sandwich you posted recently. Made them and they went down really well. I actually prefer the flavour of trout. Do you know if its easy to smoked my own fresh trout or ay tips to cook for this use?

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