This pâté is one of those things that looks impressive but comes together in minutes. We always have smoked trout at the store, and turning it into a pâté is one of the loveliest things you can do with it. The crème fraîche keeps it light and a little tangy, the lemon zest lifts everything, and the dill gives it that classic smoked fish flavour combination that just works.
We love serving this spread on little toasts or crackers for a crowd – it's always one of the first things to disappear. Make it ahead and keep it in the fridge; it actually gets better as it sits.
Trout Pâté with Crème Fraîche, Lemon Zest & Dill
Serves 6–8 as a starter
You'll need
- 300 g hot-smoked trout, skin removed, flaked
- 150 g crème fraîche
- zest and juice of 1 lemon
- small bunch of dill, fronds picked and roughly chopped
- salt flakes and freshly ground black pepper
- toasts or crackers, to serve
How to make it
Place the flaked trout, crème fraîche, lemon zest and juice in a food processor. Pulse until the mixture comes together – you want it smooth but with a little texture remaining, not completely pureed.
Fold through most of the dill, then taste and season generously with salt flakes and freshly ground black pepper. Add more lemon juice if you like it a little brighter.
Transfer to a serving bowl or ramekin and scatter the remaining dill over the top. Serve immediately with toasts or crackers, or cover and refrigerate for up to 2 days.
This recipe is from The Fishmonger's Son Cookbook — available in-store at 781 Nicholson Street, Carlton North — come and say hello.