Smoked Trout Pâté recipe

This pâté is a lot cheaper to make than a smoked salmon pâté and is perfect for serving as a starter at a dinner party or as a quick, simple lunch. Serve it with toast, melba toast or even pitta chips.


  • 250g smoked trout fillets, skinned and boned
  • 100ml double cream
  • 100ml soured cream
  • 2 tbsp. freshly chopped dill
  • 1 tbsp. capers, drained and chopped
  • Salt and pepper


1. Flake the trout fillets into a bowl. Mix with the double cream, soured cream, dill and capers. Transfer to two ramekins and cover well, leaving at room temperature to serve.

Add parsley, gherkins or some chopped spring onion to this pate for a slightly different flavour. Recipe serves 2.

Recipe Details:

  • Author: Laura Young.
  • Published:

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