We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Hot smoked trout pâté
Serves: 6
Prep time: 15 minsTotal time: 
Photographed by Martin Poole
Hot smoked trout pâté
Serves: 6
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
123Kcal
Fat
5gr
Saturates
1gr
Carbs
2gr
Sugars
1gr
Protein
17gr
Salt
2.4gr
Pippa Kendrick
Pippa is author of The Intolerant Gourmet and Free-From Food for Family and Friends. She is dedicated to producing delicious food that just happens to be free from wheat, gluten, yeast, egg, dairy and/or soya.
Pippa Kendrick
Pippa is author of The Intolerant Gourmet and Free-From Food for Family and Friends. She is dedicated to producing delicious food that just happens to be free from wheat, gluten, yeast, egg, dairy and/or soya.
Ingredients
- 3½ tbsp capers, drained and rinsed
- 1 x 25g pack dill
- 2-3 tsp Colman’s English mustard powder, to taste
- 450g hot smoked trout, skin removed
- 3½ tbsp oat cream
- 1½ tbsp lemon juice, plus wedges, to serve
- 1½ tsp agave syrup
Step by step
Get ahead
Make the day before; chill
- Finely chop the capers and dill and make up the mustard powder with 2-3 teaspoons water, stirring until smooth. Place half the smoked trout in a food processor or blender with the chopped capers, mustard, oat cream, lemon juice and agave syrup and blend until smooth.
- Break up the remaining trout into small flakes and stir into the blended pâté with the chopped dill and a grinding of fresh black pepper. Season to taste; add more lemon juice if it needs it. Cover and chill in the fridge for an hour before serving.