Smoked Trout Pate On Toasted Baguette Recipes

SMOKED TROUT PATE

Smoked Trout Pate image

This tasty spread is easy to make in a food processor, and it's a guaranteed winner at any party. The recipe is versatile, so feel free to substitute other favorite smoked fish.-Judy Walle, Toledo, Ohio

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 2-2/3 cups.

Number Of Ingredients 9

Ingredients

1 pound flaked smoked trout
3 ounces reduced-fat cream cheese
1/2 cup half-and-half cream
1 tablespoon horseradish sauce
1 tablespoon lemon juice
1/8 teaspoon pepper
2 teaspoons minced fresh parsley
Cucumber slices
Assorted crackers

Steps:

Pulse the first 7 ingredients in a food processor until blended. Refrigerate, covered, until serving. Serve with cucumber slices and assorted crackers.,

Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 174mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

SMOKED-TROUT PATE WITH PITA CRISPS

Smoked-Trout Pate with Pita Crisps image

This elegant spread makes a a perfect late-afternoon precursor to dinner when served with homemade pita crisps.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 3 cups

Number Of Ingredients 11

Ingredients

1 pound smoked trout fillet, skinned and deboned
1/4 pound cream cheese, room temperature
3 tablespoons unsalted butter, room temperature
2 tablespoons Cognac
2 tablespoons finely chopped red onion, plus more for garnish
1/2 teaspoon Worcestershire sauce
1 tablespoon chopped fresh dill, plus more for garnish
2 teaspoons fresh lemon juice
Hot sauce, such as Tabasco
Coarse salt and freshly ground pepper, to taste
Pita Crisps, for serving

Steps:

Puree trout, cream cheese, butter, Cognac, onion, Worcestershire sauce, and dill in a food processor. Add lemon juice, a few drops of hot sauce, salt, and pepper, and pulse. Transfer to a bowl. Cover, and refrigerate for at least 1 hour (or overnight). Garnish with more onion and dill, and serve with pita crisps.

SMOKED-TROUT PATE

Smoked-Trout Pate image

This lovely recipe for smoked-trout pate is courtesy of April Bloomfield.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 1 1/2 cups

Number Of Ingredients 7

Ingredients

5 ounces smoked trout, skin and bones removed
2 spring onions, thinly sliced
4 ounces cottage cheese
3 tablespoons creme fraiche
2 tablespoons olive oil
Coarse salt
Grilled Bread, for serving

Steps:

Flake fish into large pieces and transfer to a large bowl. Add cottage cheese, onions, creme fraiche, and olive oil; season with salt. Mix until just combined. Serve with grilled bread.

SMOKED TROUT TOAST

Smoked Trout Toast image

Provided by Florence Fabricant

Categories easy, quick, appetizer

Time 15m

Yield 24 canapes

Number Of Ingredients 5

Ingredients

2 smoked trout, skin and bones removed, diced
2 scallions, chopped
Juice of 1/2 lemon
3 tablespoons nonfat yogurt
24 thin slices fresh baguette

Steps:

Combine the trout and the scallions in a food processor and process, pulsing until everything is finely chopped. Then add lemon juice and yogurt and process another few seconds, until the ingredients are quite smooth.
Toast baguette slices lightly in a toaster oven or a broiler, turning once. Spread the slices of toast with the trout mixture and serve.

Nutrition Facts : @context http, Calories 18, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 48 milligrams, Sugar 0 grams, TransFat 0 grams

SMOKED TROUT & HORSERADISH PâTé

Smoked trout & horseradish pâté image

Whizz up this fish dip with hot tangy mustard notes, cream cheese, lemon and dill - great for a last minute party dish

Provided by Good Food team

Categories Buffet, Starter

Time 5m

Yield Serves 4-6 with other nibbles

Number Of Ingredients 7

Ingredients

140g cream cheese
1 tsp creamed horseradish
zest and juice ½ lemon
1 tbsp finely chopped dill , plus extra fronds to serve
2 smoked trout fillets
500g rye bread , sliced, to serve
1 Baby Gem lettuce , leaves separated, to serve

Steps:

Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Season.
Add the chopped dill and flake in the smoked trout, removing any bones or skin as you go. Stir well to combine and add more seasoning to taste. The pâté will keep in the fridge for up to 2 days. Serve garnished with dill fronds and sprinkled with cracked black pepper. Eat with rye bread and lettuce leaves.

Nutrition Facts : Calories 477 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 2.7 milligram of sodium

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