Smoked Trout Pate With Attitude……

By Simon  , , ,   

December 1, 2015

One of my all time favourites, smoked trout pate with a bit of attitude, served on lightly toasted buttered sourdough, epic taste and super simple.........Fancy smoking your own trout........Check out our recipe: Smoked Rainbow Trout......

  • Prep: 20 mins
  • Yields: 4 Snack size


2 Smoked trout fillets

1 Fresh ricotta

1 Salt & freshly milled black pepper

1-2 tbsp Hot horseradish

1 Lemon

1 Fresh picked chives & flowers

1 Rapeseed oil

1 Sourdough Loaf


Put the ricotta cheese into a mixing bowl with the horseradish, the zest of 1 lemon and the juice from half and mix together.  Mix in most of the chopped chives, then have a taste and add a pinch of salt and pepper.  It’s very important that this mixture has attitude – it should be hot, smoky and salty, so add more horseradish or lemon juice if needed.

Flake the trout, removing any skin and bones.  Use a spatula to fold the flaked trout into the ricotta mixture gently so you have smaller bits and nice chunks.  Place into a single nice looking serving dish or several little bowls or cups, then drizzle over a little rapeseed oil and sprinkle over a few more chopped chives.  Cover with clingfilm and put into the fridge to get nice and cold.  Beautiful any time day/evening, served on hot buttered sourdough toast.........



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