Smoked Trout Pate Recipes

Steps:

• Pulse the first 7 ingredients in a food processor until blended. Refrigerate, covered, until serving. Serve with cucumber slices and assorted crackers.,

Steps:

• Puree trout, cream cheese, butter, Cognac, onion, Worcestershire sauce, and dill in a food processor. Add lemon juice, a few drops of hot sauce, salt, and pepper, and pulse. Transfer to a bowl. Cover, and refrigerate for at least 1 hour (or overnight). Garnish with more onion and dill, and serve with pita crisps.

Steps:

• Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Season.
• Add the chopped dill and flake in the smoked trout, removing any bones or skin as you go. Stir well to combine and add more seasoning to taste. The pâté will keep in the fridge for up to 2 days. Serve garnished with dill fronds and sprinkled with cracked black pepper. Eat with rye bread and lettuce leaves.

Steps:

• Reserve about 1/4 of the fish meat and flake it roughly.
• Place the remaining ingredients except the herbs in a food processor and work until smooth.
• Check for seasonings and maybe add a little more lemon juice.
• Add the herbs and pulse briefly.
• Scrape into a bowl, fold through the reserved fish and refrigerate covered until required.
• Spoon into serving dishes and serve with turkish bread, crackers and/or fresh veggie sticks.

Steps:

• Flake fish into large pieces and transfer to a large bowl. Add cottage cheese, onions, creme fraiche, and olive oil; season with salt. Mix until just combined. Serve with grilled bread.

Steps:

• Beat cream cheese, shallot, lemon juice, and chives until smooth. Fold in trout and season with salt. Serve immediately with baguette slices (or refrigerate up to 2 days).

Steps:

• Remove the head, skin and bones from the smoked trout and discard (after removing the skin, the flesh will lift off the bone easily) Place the smoked trout flesh in the bowl of a food processor. Add the marscarpone, ricotta, lemon rind and lemon juice and process until smooth. Transfer the mixture to a bowl. Add dill and chives and stir to combine. Spoon the trout mixture into a serving bowl and cover with plactic wrap. Place in the fridge for 1 hour to chill. Sere with Melba toasts