Smoked Trout Pate

Smoked Trout Pate
  • Servings: 4
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3 tablespoons olive oil
  • 2 slices day-old French bread
  • 1/2 pound smoked trout, whitefish, or other white-fleshed smoked fish, all skin and bones removed
  • 1/2 pound butter, softened
  • 2 tablespoons finely chopped green onions or scallions
  • 2 teaspoons lemon juice, or to taste
  • 1/2 cup sour cream
  • Salt and pepper


Sprinkle the-olive oil over the bread. Break the bread into pieces and put them in a food processor along with the trout, butter, green onions or scallions, and lemon juice. With the motor running, spoon in the sour cream. Taste for salt and pepper and lemon juice. Pack the pate into a small bowl and chill thoroughly. Serve with crackers and German-style rye bread.
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