Description
A creamy and flavorful smoked trout and horseradish pâté, perfect as a sophisticated appetizer or light lunch. This easy-to-make spread combines the tanginess of cream cheese and horseradish with the fresh brightness of lemon and dill, served best with rye bread and crisp lettuce leaves.
Ingredients
Scale
For the 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, skin and bones removed
To Serve
- 500g rye bread, sliced
- 1 Baby Gem lettuce, leaves separated
Instructions
- Mix the base: In a bowl, combine the cream cheese, creamed horseradish, lemon zest, and lemon juice. Stir briskly until the mixture is smooth and creamy. Season to taste with salt and pepper.
- Add herbs and trout: Stir in the finely chopped dill. Flake the smoked trout into the bowl, carefully removing any bones or skin, and fold gently to combine all ingredients evenly.
- Adjust seasoning: Taste the pâté and add more seasoning—salt, pepper, or horseradish—if desired.
- Chill and serve: Transfer the pâté to a serving dish, garnish with extra dill fronds and a sprinkle of cracked black pepper. Serve chilled alongside sliced rye bread and Baby Gem lettuce leaves for spreading and wrapping.
Notes
- The pâté can be stored in an airtight container in the fridge for up to 2 days.
- For a smoother texture, pulse the mixture briefly in a food processor before adding trout.
- If you prefer more heat, increase the amount of creamed horseradish.
- Ensure all bones are removed from the smoked trout for a pleasant eating experience.
- Pick fresh dill to enhance the herbaceous flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: British
Keywords: smoked trout, horseradish pâté, cream cheese spread, appetizer, easy no-cook recipe, rye bread, dill, lemon, seafood spread
