Making Trout Pâté

By Jimmy Kennedy, & Justin Brouillard
Cook Ambassadors

Pâté is just a fancy way of saying dip. Try out this super easy smoked trout recipe from Chef Jimmy Kennedy.

Smoked Trout Pâté

This recipe calls for smoked trout, but it’s just as good with smoked salmon or any smoked fish. While we like to call it pâté, it’s really more like a spread or dip. You can do this without a food processor, but it’s much easier to make this at home and pack it in a cooler for all your adventures. It’s a great appetizer for tailgating or a nice touch to a campfire dinner.

Prep time: 5 minutes

Cook time: 10 minutes

Yield: 2 cups, about 8 to 10 servings

8 ounces smoked trout

6 ounces cream cheese, room temperature

1/4 cup half-and-half or milk

1 green onion, trimmed and chopped

1 teaspoon Dijon mustard

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon dried dill

1/4 teaspoon freshly ground black pepper

  1. Place the trout in the food processor bowl and blend until completely broken down into small pieces. Remove the trout from the processor and set it aside.
  2. Add all of the remaining ingredients to the processor and blend until well-mixed. Stop the processor and scrape the sides with a rubber spatula once or twice so that everything is mixed well.
  3. Add the trout to the mixture a little bit at a time, until it is mixed in.
  4. Scrape the pâté out into a bowl, cover and refrigerate until chilled.
  5. When you are ready to serve the pâté, scoop a dollop onto a serving plate with an ice cream scoop or large spoon. Serve with your favorite crackers or vegetables and enjoy.

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