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Smoked trout & dill pâté

Smoked trout & dill pâté

Combined with crème fraîche and dill, the potent flavour of the fish still comes through beautifully in this pâté. It’s fabulous slathered on spelt toast and garnished with peppery radishes or used as a dip with crudités.

Trout is very rich in omega 3 polyunsaturated fatty acids, which benefit heart and circulatory health. 

Recipe created by Nourish cook and Dietitian, Clare Gray


    Preparation Time: 10 minutes


    • 400g smoked trout fillet
    • 1 teaspoon Dijon mustard
    • pinch of freshly ground black pepper
    • 100g ricotta cheese or cream cheese
    • 100ml crème fraîche
    • juice of 1 lemon
    • large handful of dill


    Remove the skin from the trout fillets and check that there are no remaining bones.

    Place in a food processor with the mustard, black pepper, ricotta, crème fraîche and lemon juice and process until smooth. If you don’t have a food processor, you can mash with a fork, but the consistency won’t be as smooth.

    Adjust the seasoning to taste and serve.


    Related recipe
    Slow-cooked salmon, dill & cream cheese mousse

    1 comment

    • Just made smoked trout and dill pate’.Delicious.Please keep receipts coming.

      Maureen on

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