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Smoked Trout Pate Recipe

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This recipe for Smoked Trout Pate is from Sweeney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup crème fraîche, sour cream or cream cheese
1 tablespoon drained and rinsed capers
1 tablespoon finely chopped chives
1 tablespoon finely chopped tarragon
1/8 teaspoon smoked paprika
Pinch cayenne pepper
Juice of 1 medium lime (or lemon)
Salt
Freshly ground black pepper
10 ounces smoked trout meat (from about three 8-ounce whole Smoked Trout
Crackers or thinly sliced toasts, for serving
Directions:
Directions:
In a blender, combine the crème fraîche, cream cheese or sour cream, capers, chives, tarragon, paprika, cayenne, and lime juice. Season with salt and pepper.
Using your hands, break the trout into bite-sized pieces, discarding any bones and skin. Add the fish to the crème fraîche mixture. Stir rapidly with a spoon, using the spoon to break up the fish, until the mixture is a spreadable consistency. Season with salt and pepper as desired.

Serve on crackers or thinly sliced toasts.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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