Smoked trout pâté recipe

By Matthew Drennan

  1. Makes 1 small jar
  2. Ready in 15 minutes
  3. Rating

Give as a gift with our oatcakes and home-made potted ham.

tried and tested
Smoked trout pâté


  1. 350g boned and skinned smoked trout
  2. 150g full-fat soft cheese
  3. Juice of 1/2 small lemon


  1. 1. Whizz the trout, cheese and lemon juice in a food processor. Spoon or pack into a jar and cover.

Chef's tip

Store in fridge for up to 3 days - you could always make it last 1 week by spooning into a jar, pressing down carefully to ensure there are no pockets of air, then sealing the top with a layer of clarified butter; once this seal is broken it will need eating quickly.


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