Name: Smoked Trout & Horseradish Pâté Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: British
Ingredients: 140g cream cheese; 1 tsp creamed horseradish; Zest and juice of ½ lemon; 1 tbsp finely chopped dill, plus extra fronds to serve; 2 smoked trout fillets (bones and skin removed); 500g rye bread, sliced; 1 Baby Gem lettuce, leaves separated

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Introduction

This smoked trout and horseradish pâté is a creamy, tangy spread perfect for a light lunch or appetizer. Combining the smoky richness of trout with the sharp bite of horseradish creates a delightful balance of flavors.

A close-up of a white bowl filled with a creamy dip that is light beige with small orange bits and topped with black pepper and a small green herb sprig in the center. The bowl sits on a light gray wooden board with three slices of brown bread stacked on the left side. On the right side, there is bright yellow-green lettuce and a glass bowl filled with a light green salad. The background is a white marbled surface with a blurred, fresh setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

140g cream cheese
1 tsp creamed horseradish
Zest and juice of ½ lemon
1 tbsp finely chopped dill, plus extra fronds to serve
2 smoked trout fillets
500g rye bread, sliced, to serve
1 Baby Gem lettuce, leaves separated, to serve

Instructions

Step 1: In a bowl, combine the cream cheese, creamed horseradish, lemon zest, and lemon juice. Mix until smooth and season to taste with salt and pepper.
Step 2: Add the finely chopped dill and gently flake in the smoked trout, removing any bones or skin as you go. Stir well to combine and adjust seasoning if needed.
Step 3: Chill the pâté in the fridge for up to 2 days before serving.
Step 4: To serve, garnish the pâté with dill fronds and a sprinkle of cracked black pepper. Enjoy it spread on rye bread alongside Baby Gem lettuce leaves.

Tips & Variations

For a smoother texture, blend the pâté briefly in a food processor before chilling.
Swap rye bread for crispbreads or toasted sourdough for different serving options.
Add a small pinch of smoked paprika for a subtle smoky warmth.

Storage

Store the pâté in an airtight container in the fridge for up to 2 days. Before serving, give it a good stir. It’s best enjoyed chilled but you can let it sit at room temperature for 10 minutes to soften. Discard if left out for more than 2 hours.

How to Serve

A white bowl filled with a creamy, slightly lumpy dip that is light beige with small dark specks and is topped with a sprig of fresh green herb and ground black pepper. The bowl is placed on a white marbled cutting board next to three slices of dark brown bread arranged leaning against each other. To the right of the bowl, there is a light green leafy vegetable, and a glass bowl with a salad containing light green cubes and other mixed ingredients. The background is a white marbled surface with soft natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh trout instead of smoked trout?

This recipe relies on the smoky flavor of smoked trout, so fresh trout won’t provide the same taste. If using fresh trout, it’s best to cook and season it first, but the pâté will have a different flavor profile.

Is creamed horseradish the same as horseradish sauce?

Creamed horseradish is a simple mixture of grated horseradish and cream or mayonnaise and is less spicy than horseradish sauce, which often contains vinegar and other seasonings. Use creamed horseradish for a milder, creamy heat in this recipe.