Description
A creamy and flavorful smoked trout and horseradish pâté that blends tangy cream cheese with sharp horseradish and fresh dill, perfect for spreading on rye bread or enjoying with crisp lettuce leaves. This easy no-cook recipe makes an elegant appetizer or snack with a delightful balance of smoky, zesty, and herbaceous flavors.
Ingredients
Scale
Pâté
- 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)
To Serve
- 500g rye bread, sliced
- 1 Baby Gem lettuce, leaves separated
Instructions
- Prepare the base mixture: In a bowl, combine the cream cheese, creamed horseradish, and lemon zest and juice. Mix well until smooth and creamy. Season with salt and pepper to taste.
- Add herbs and fish: Stir in the finely chopped dill, then carefully flake in the smoked trout fillets, ensuring any bones or skin are removed. Mix thoroughly to combine all ingredients evenly.
- Adjust seasoning and chill: Taste the pâté and add more seasoning if desired. Transfer to a serving dish, cover, and refrigerate for up to 2 days to allow flavors to meld.
- Serve: Garnish the pâté with dill fronds and a sprinkle of cracked black pepper. Serve alongside sliced rye bread and fresh Baby Gem lettuce leaves for spreading and enjoying.
Notes
- This pâté can be stored in the refrigerator for up to 2 days when covered.
- Ensure all bones and skin are removed from the smoked trout for a smooth texture.
- The horseradish amount can be adjusted based on your preference for spiciness.
- For a lighter version, use low-fat cream cheese.
- Serve chilled or at room temperature for best flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: British
Keywords: smoked trout pâté, horseradish pâté, creamy fish spread, rye bread appetizer, easy no-cook recipe, dill and lemon fish spread
