British smoked trout pâté recipe
This smoked trout pâté recipe from the British Trout Association is perfect as part of a starter or dip. What’s more, it’s also super easy to make and can be whipped up in mere minutes.
Opt for sustainably-caught trout when choosing your fish. More information on choosing fish can be found through the Marine Conservation Society and Marine Stewardship Council. Doing so will ensure you enjoy all of the wellbeing benefits of trout, while preserving this delicious food source.
Trout is an excellent source of the omega-3 fatty acids, DHA and EPA. DHA and EPA are essential for our health. They’re crucial in the structure of many cell membranes, which are vital for the correct functioning of all our body systems. DHA is particularly important for maintaining brain health, while also supporting our vision. The NHS currently recommends that we eat at least two portions of fish a week, one of which should be oily.
Once your trout pâté recipe is ready, the only thing left is to spread it over some warm, toasted bread. We recommend a generous helping of crusty sourdough here. Fancy going the extra mile? Discover how to make your own sourdough starter here.
Discover more delicious recipes from Liz Earle Wellbeing
- 125g hot smoked British trout fillets
- 125g full fat cream cheese
- Juice of half a lemon
- Salt and pepper
- 2 tsp creamed horseradish or mustard, to taste
- 4 slices of toasted bread
- Mustard cress or micro herbs, to garnish
- Remove any skin from the hot smoked trout fillets and mash in a bowl along with the cream cheese. Try to retain a bit of texture. Add the lemon juice and season with salt and pepper Stir in the creamed horseradish or mustard to taste, depending how much of a kick you like. Cover with cling film and allow to chill in the fridge.
- When ready to eat, spread the pate over toasted bread and sprinkle with the mustard cress.