Smoked trout pâté
A creamy, protein-rich smoked trout pâté that’s quick to prepare and elegant enough for guests. Whipped with cream cheese, mayonnaise, and a touch of lemon, this low-carb, flavorful spread works beautifully on crackers, toast, or fresh vegetables.
Equipment
- 1 Small Saucepan
- 1 Mixing Bowl
- 1 Whisk
- 1 Blender or Food Processor
- 1 Spatula
- Measuring spoons
- 1 container for chilling (approx. 500 ml capacity)
Ingredients
- 200 g hot smoked trout
- 120 g water
- 1 tsp gelatine powder
- 1 tsp vegetable stock paste
- 2 –3 spring onions or shallots trimmed and chopped
- 60 g mayonnaise
- 2 tsp lemon juice
- Salt to taste
- Ground black pepper to taste
- 120 g cream cheese
- 2 –3 drops Tabasco® sauce optional
- 120 g whipping cream
Instructions
- Prepare Gelatine Mixture: Start by sprinkling 1 teaspoon of gelatine powder over 120 g of cold water in a small bowl. Let it sit for 5–10 minutes to bloom, allowing the gelatine granules to absorb water and soften. Once bloomed, gently heat the mixture in a small saucepan over low heat until completely dissolved, stirring constantly. Avoid boiling, as high heat can reduce its gelling power. Set aside to cool slightly.
- Prepare Aromatics: Trim and roughly chop 2–3 spring onions or shallots. If you prefer a milder flavor, you can lightly sauté them in a teaspoon of oil over medium heat for 1–2 minutes until soft and fragrant. This step enhances sweetness and removes any harsh raw bite, but raw onions also work if you want a fresher, sharper note.
- Combine Creamy Ingredients: In a large mixing bowl, add 120 g of cream cheese and 60 g of mayonnaise. Stir together gently with a spatula until smooth and uniform. Add 2 teaspoons of freshly squeezed lemon juice to brighten the flavor, and season with salt and ground black pepper to taste. If you want a touch of heat, include 2–3 drops of Tabasco® sauce at this stage.
- Prepare Smoked Trout: Remove the skin and bones from 200 g of hot smoked trout, ensuring only tender flesh remains. Break the trout into chunks for easier processing. Place the trout in a blender or food processor. Add the slightly cooled gelatine mixture and the prepared aromatics. Pulse gently to combine, then blend until the mixture reaches a smooth, creamy consistency. Scrape down the sides of the blender to ensure even blending.
- Fold In Whipped Cream: Pour 120 g of whipping cream into a separate bowl and whip to medium peaks. The cream should hold shape but remain soft enough to fold easily. Gently fold the whipped cream into the trout mixture in three additions, using a spatula and careful motion to maintain airiness. This step ensures a light, luxurious texture rather than a dense paste.
- Taste And Adjust Seasoning: Before transferring to a serving dish, taste the pâté and adjust seasoning as needed. You can add a little more salt, pepper, or lemon juice for balance. Remember that chilling slightly mutes flavors, so seasoning slightly stronger than desired is acceptable.
- Transfer To Container And Chill: Spoon the pâté into a container or serving mold, smoothing the surface with a spatula for a neat finish. Cover with cling film to prevent skin formation and odors from the fridge. Refrigerate for at least 3 hours or until set. For best flavor development, chilling overnight is ideal.
- Serve And Garnish: Once fully set, remove the pâté from the fridge. If using a mold, invert it carefully onto a serving plate. Garnish with finely chopped fresh herbs, a few sprigs of dill or chives, or thin slices of lemon for visual appeal and extra freshness. Serve chilled with toasted bread, crackers, or vegetable sticks for a versatile appetizer.
Notes
- Use hot smoked trout for a rich, smoky flavor; cold smoked trout can be substituted for a milder taste.
- Slightly warm cold smoked trout before blending for smoother incorporation.
- Adjust seasoning carefully: lemon juice adds brightness, and a few drops of Tabasco® give gentle heat.
- Blend the pâté thoroughly for a creamy texture; strain for an ultra-silky finish if desired.
- Soften cream cheese slightly before mixing to ensure a smooth, lump-free blend.
- Lightly sauté spring onions or shallots to mellow sharpness, or leave raw for a fresher bite.
- Chill the pâté for at least three hours to allow flavors to develop fully.
- For variations, try adding fresh herbs like dill or chives directly into the pâté.
