Smoked Trout Paté


This recipe is just ideal.  Stir, serve, done.  And anyone who is not crazy will love it.  This is the easiest thing you’ll make when hosting a party and people will devour it as dishes you worked hours on will sit on the sidelines.

This is creamy and smokey… with a little kick from the horseradish.  Plus trout is a relatively inexpensive fish… and this recipe has no mayonnaise.  Win/Win!

I saw this recipe on Food52 where it  won the “Best Hors d’Oeuvre” recipe contest  and after testing it on my book club crew we could all see why.


You’ll Need:

0.5 pound smoked trout fillet (I got mine at Whole Foods and this was one package)

2/3 cups 2% cottage cheese

2 heaping tablespoons crème fraîche

0.25 cups chopped fresh chives plus more for garnish

0.5 teaspoons prepared white horseradish, drained


Remove the skin from the fish.  Roughly flake fish into a bowl with your hands.

Add cottage cheese and  crème fraîche.  Mix well.  As you mix use your spoon to smooth out the cottage cheese curds so the mixture has a creamy consistency.

Add the horseradish, salt and pepper and combine.


Add the chives.  Serve with thin slices of baguette/crackers.  If you plan to refrigerate and serve later make sure the pate sits out for 30 minutes at room temperature before serving.

Trout Pate on high looking down on all other snacks

Smoked Trout Pate on high looking down on all other snacks.

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