Smoked Trout Paté

This tasty spread is easy to make in a food processor and can be prepared up to two days in advance.

  • 3 whole smoked trout (about 1 1/4 pounds)
  • One 8-ounce package whipped cream cheese
  • 1/4 cup low-fat mayonnaise dressing
  • 3 tablespoons lemon juice
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon minced chives or green onion
  • chives for garnish
  • assorted crackers and cucumber slices

1. Cut head and tail from each trout; remove skin and bones and discard. In food processor with knife blade attached, blend trout, cream cheese, mayonnaise dressing, lemon juice, and black pepper until smooth.

2. Spoon trout mixture into medium bowl; stir in minced chives. Cover and refrigerate if not serving right away. Allow refrigerated pâté to stand at room temperature 15 minutes to soften before serving. Garnish with chives. Serve with crackers and cucumber slices.

Each tablespoon pâté without crackers or cucumbers: About 35 calories, 2 g protein, 1 g carbohydrate, 3 g total fat, (1 g saturated).

Servings per Recipe: 3 Cups

Holiday Party Cookbook

Photograph:  Brian Haggiwara



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