Please wait, the site is loading...

Hot smoked trout pâté


Serves: 6
timePrep time: 15 mins
timeTotal time:
Hot smoked trout pâté
Photographed by Martin Poole

Hot smoked trout pâté


Serves: 6
timePrep time: 15 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
123Kcal
Fat
5gr
Saturates
1gr
Carbs
2gr
Sugars
1gr
Protein
17gr
Salt
2.4gr

Pippa Kendrick

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.

See more of Pippa Kendrick’s recipes
Pippa Kendrick

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.

See more of Pippa Kendrick’s recipes

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
  1. 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.
  2. 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.

You might also like...