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Smoked Trout Pate

by . Featured in NIGELLA EXPRESS
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Introduction

This pate takes the merest moment to make and yet it is a wonderful start to a meal or, indeed, a whole meal in itself. I don't even need a salad with it: I'm happy with toast or crusty bread, and maybe a few cornichons or other tangy pickle. This doesn't make very much, but it's filling and also - which is obviously how I like it - full of pep. If you want something a little milder, with less boisterous heat, then add a mere sprinkling of cayenne.

For US cup measures, use the toggle at the top of the ingredients list.

This pate takes the merest moment to make and yet it is a wonderful start to a meal or, indeed, a whole meal in itself. I don't even need a salad with it: I'm happy with toast or crusty bread, and maybe a few cornichons or other tangy pickle. This doesn't make very much, but it's filling and also - which is obviously how I like it - full of pep. If you want something a little milder, with less boisterous heat, then add a mere sprinkling of cayenne.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Smoked Trout Pate
Photo by Lis Parsons

Ingredients

Serves: 4 as a starter or 2 as a main

Metric Cups
  • 2 smoked trout fillets (approx. 125g / 4oz total weight)
  • 50 grams cream cheese
  • 1 x 15ml tablespoon horseradish sauce
  • 2 x 15ml tablespoons lemon juice
  • ¼ teaspoon cayenne pepper
  • 2 x 15ml tablespoons olive oil
  • 2 smoked trout fillets (approx. 125g / 4oz total weight)
  • 3 tablespoons cream cheese
  • 1 tablespoon horseradish sauce
  • 2 tablespoons lemon juice
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons olive oil

Method

  1. Put all the ingredients into a blender or food processor and blitz until smooth and pate-like.
  2. Spoon the mixture into a bowl, scraping out any mixture remaining in the processor with a spatula. Cover the bowl with clingfilm and place in the fridge to chill.
  1. Put all the ingredients into a blender or food processor and blitz until smooth and pate-like.
  2. Spoon the mixture into a bowl, scraping out any mixture remaining in the processor with a spatula. Cover the bowl with clingfilm and place in the fridge to chill.

Tell us what you think

What 6 Others have said

  • Made this to enjoy with drinks. The prepared horseradish I bought (Gold's) was tart enough, so the pate only needed a spritz of lemon. Additionally, I mixed in some fresh cracked black pepper. It was such a small quantity and so easy to mash, I simply whipped it together with a fork - no need for heavy-duty equipment!

    Posted by NYClcg on 30th April 2021
  • Yummy! Added a little grated lemon rind and a few capers.

    Posted by Jolamby1 on 21st January 2021
  • And to make it a little more festive, I added 'roe' or little salmon-eggs on top, wonderful!

    Posted by Clairette on 11th December 2020
  • This is so delicious. I haven’t tried trout before so thought I’d try this & it’s so tasty. A great mix of lemon & horseradish. A fab starter with sourdough.

    Posted by BeauA on 13th November 2020
  • Easy to make and so flavourful. Lovely starter!

    Posted by DTeo168 on 16th October 2020
  • I make mine with crème fraîche rather than cream cheese, I think it’s a bit lighter. I found some very small ramekins for serving it as a starter. It’s delicious.

    Posted by Truffles01 on 16th October 2020
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