An elegant starter that is fast, easy and affordable. Use it as a dip or serve like a spread. Make sure to get whole smoked trout from the seafood shop with the skin on, not the vacuum sealed or canned portions. It's far cheaper and the flesh is much juicier and flavoursome. This recipe is adapted from Australian Gourmet Traveller. I have provided more detailed ingredients and directions, and changed a step that did not work for me.
Recipe by Nagi | RecipeTin Eats on November 22, 2014
Prep time: PT5M
Cook time: PT5M
Total time: PT10M
Rating
5 stars (3 reviews)
Ingredients
1 stick / 4 oz / 120 g unsalted butter (, roughly chopped)
Rind of 1 lemon (, very finely grated (yellow part only, the white part is bitter))
1 1/2 tbsp lemon juice
1 lb / 500g whole smoked trout
Pinch of cayenne pepper
4 oz / 120g creme fraiche ((or sub with full fat sour cream) (Note 2))
1 tbsp cream ((full fat, not whipped))
1/4 cup fresh dill (, coarsely chopped)
2 tbsp chives (, coarsely chopped)
Categories
Starter
Steps
Melt butter in a small saucepan over medium heat until melted, then pour 2/3 into a bowl and set aside.
Add the shallot, garlic and lemon rind to the pan and let it cook gently for 3 to 5 minutes until soft and translucent (it should not brown). You will only need to stir it occasionally.
Meanwhile, remove the skin off the trout and discard. Use your hands to remove the flesh and place into a bowl, being careful to avoid the bones (you will be able to pull the flesh off the bones easily). Use a fork to flake the flesh. Discard the bones.
Pour the shallot butter mixture into the bowl with the trout.
Add lemon juice, cayenne pepper, creme fraiche, cream and herbs. Stir gently until well combined. Do a taste test and add salt and pepper if required. You may not need salt as smoked trout is often salty (I only add a tiny pinch).
Spoon into jars or ramekins (1 large, 2 medium or 4 small) and smooth the surface.
Pour over the reserved butter until the top is covered.
Place in the refrigerator to set. (Note: Original recipe set to freeze it for 5 - 10 minutes first but I found that this caused the surface of the butter to crack).
This can be served on the day you make it, but it gets even better with time. It can be made up to a week in advance.
Serve with fresh or toasted bread.
Nutitrion
Serving Size: 147 g
Calories: 434 kcal
Carbohydrates: 3.5 g
Protein: 22 g
Fat: 37.3 g
Saturated Fat: 20.6 g
Cholesterol: 134 mg
Sodium: 248 mg
Reviews
Julie King on 2025-01-07 (5 stars): Hello Nagi, I made this and it is delicious and also generously portioned. Would I be able to freeze it in smaller lots? Kind regards, Julie.
Georgia on 2024-11-10 (5 stars): This is so delicious! Tonight we had it for dinner as a topping on jacket potatoes, so good.
Mark Connor on 2021-09-12 (5 stars): I have tried many trout pate/dips and this is by far the best, still simple the flavours are fabulous and the trout doesn't lose any of its flavour.
