Shopping Cart

Smoked trout and dill pâté

Trout is a delicious, delicate oily fish, which lends itself particularly well to being smoked. 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. Consumption of these fats is known to have benefits for our heart and circulatory health. They have been shown to be anti-inflammatory and eating foods rich in them can be helpful in avoiding conditions such as type 2 Diabetes, high cholesterol and high blood pressure.

Smoked trout and dill pâté from Nourish by Jane Clarke

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 of crème fraîche
juice of 1 lemon a
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.


Leave a comment

Please note, comments may take a little time before they appear, but I appreciate your feedback.

Related Posts