Smoked Trout And Salmon Pate Recipes

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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

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

SMOKED SALMON, DILL & LEMON PATé



Smoked salmon, dill & lemon paté image

Five minutes is all you need to whip up this creamy fish dish, great served as a dip or starter

Provided by Barney Desmazery

Categories     Dinner, Starter

Time 5m

Yield Serves 4 as a starter, 8 as a dip

Number Of Ingredients 6

150g smoked salmon, trimmings are fine
200g tub soft cheese
1 tbsp crème fraîche, only if you have some
juice half a lemon
small bunch dill or chives, chopped
breadsticks or granary toast, to serve

Steps:

  • If you aren't using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, crème fraîche (if using) and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.
  • Stir the herbs into the paté and spoon into a large or four smaller bowls and serve with warm toast as a starter or with breadsticks as a dip.

Nutrition Facts : Calories 225 calories, Fat 18.9 grams fat, SaturatedFat 11.6 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 11.6 grams sugar, Fiber 0.2 grams fiber, Protein 13.6 grams protein, Sodium 2.2 milligram of sodium

SMOKED SALMON SPREAD



Smoked Salmon Spread image

Provided by Ina Garten

Categories     appetizer

Time 1h25m

Yield 1 1/2 pints

Number Of Ingredients 8

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

Steps:

  • Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
  • If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.

Nutrition Facts : Calories 118 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 42 milligrams, Sodium 150 milligrams, Carbohydrate 1 grams, Protein 7 grams, Sugar 1 grams

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

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



Smoked Trout Pate image

This is one of Russell's favourite dips he makes when we are having a get together with friends. It's really simple to make.

Provided by JustJanS

Categories     Sauces

Time 15m

Yield 1 1/2 cup

Number Of Ingredients 8

1 (250 g) container spreadable cream cheese
1 whole smoked trout, skinned and deboned (or you could use packaged fillets I guess)
1/4 cup low-fat sour cream
2 chopped green onions
2 teaspoons prepared horseradish
1 tablespoon lemon juice
fresh ground black pepper
1 tablespoon dill or 1 tablespoon parsley, roughly chopped

Steps:

  • Reserve about 1/4 of the fish meat and flake it roughly.
  • Place the remaining ingredients except the herbs in a food processor and work until smooth.
  • Check for seasonings and maybe add a little more lemon juice.
  • Add the herbs and pulse briefly.
  • Scrape into a bowl, fold through the reserved fish and refrigerate covered until required.
  • Spoon into serving dishes and serve with turkish bread, crackers and/or fresh veggie sticks.

Nutrition Facts : Calories 637.5, Fat 62.1, SaturatedFat 35.2, Cholesterol 199.4, Sodium 576.9, Carbohydrate 11.5, Fiber 0.8, Sugar 6.7, Protein 11.6

SMOKED TROUT OR KOKANEE



Smoked Trout or Kokanee image

This is a recipe for whole smoked trout or kokanee. If you want to smoke fillets, I'd go to my smoked lake trout recipe, which is meant for bigger fish. I prefer alder, oak or maple wood to smoke over, but it's your call.

Provided by Hank Shaw

Categories     Appetizer     Cured Meat     Main Course     Snack

Time 2h20m

Number Of Ingredients 3

4 whole trout, gutted and gilled
1/2 cup kosher salt
1/2 cup brown sugar

Steps:

  • Mix the salt and sugar with a gallon of water and stir to dissolve the salt and sugar. Submerge the trout in this brine and put in the fridge, covered, for at least 2 hours and up to overnight.
  • Remove the trout from the brine (discard the brine), pat dry with paper towels and set on a rack over a baking sheet in the fridge for at least a few hours, and up to overnight. You can also set the fish to dry in a cool, breezy place for a few hours.
  • Put the fish in the smoker, hanging or on the grates, and get a nice cool smoke going. Slowly let the temperature rise to 200F and hold it between 175F and 200F for at least an hour, and up to 4 hours; I prefer 2 hours. Do not let the temperature get above 225F. If it does, set a tray of ice in the smoker.
  • When your trout are smoked, you can eat them warm or chilled.

Nutrition Facts : ServingSize 100 g, Calories 128 kcal, Protein 19.5 g, Fat 5 g, SaturatedFat 1.4 g, Cholesterol 58 mg, Sodium 48 mg, UnsaturatedFat 3.2 g

SMOKED SALMON OR TROUT PATE (WEIGHT WATCHERS/CORE)



Smoked Salmon or Trout Pate (Weight Watchers/Core) image

This is core or 2.5 points per serving. I have made with smoked salmon and smoked trout and both taste good. This is a really great recipe to use either as a starter to take have for lunch on some rye crispbreads, etc. Please note that this really needs to chill for 12 hours to be at it's best, but I have eaten it straight away in the past and it's still good.

Provided by Wendy-Bob

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

150 g smoked salmon, pieces (or smoked trout)
1 lemon, zest of, finely grated
1 1/2 tablespoons fresh lemon juice
1 tablespoon horseradish sauce
200 g low-fat cream cheese
15 g fresh dill
ground black pepper

Steps:

  • Method 1:.
  • Place all ingredients (except the pepper) in a food processor and process until everything is well combined but NOT completely smooth.
  • Season with ground black pepper to taste.
  • Cover and chill for 12 hours.
  • Method 2:.
  • Cut the salmon into small pieces.
  • Mix all ingredients (except the pepper) together well in a bowl.
  • Season with ground black pepper to taste.
  • Cover and chill for 12 hours.

Nutrition Facts : Calories 119.1, Fat 8.9, SaturatedFat 5.2, Cholesterol 31.1, Sodium 338.4, Carbohydrate 1.8, Fiber 0.1, Sugar 0.3, Protein 8

SMOKED TROUT AND SALMON PATE



SMOKED TROUT AND SALMON PATE image

Number Of Ingredients 13

½ lb. smoked trout
½ lb. smoked salmon
1 envelope unflavored gelatin
2 Tbsp. lemon juice
1 cup beef stock, heated
1 cup sour cream
½ cup mayonnaise
2 Tbsp.finely chopped chives
¼ cup finely chopped parsley
2 ½ Tbsp. Dijon mustard
3 Tbsp. chopped fresh dill or 1 Tbsp. dried dill weed
4-6 drops Tabasco
Garnish with fresh watercress.

Steps:

  • 1. Chop trout and salmon in cuisinart. Transfer to large mixing bowl. 2. Dissolve gelatin in lemon juice in small saucepan over low heat until no crystals show. Pour into hot stock and mix well. 3. Add stock and remaining ingredients. Mix thoroughly. 4. Pour into ungreased 9" x 5" terrine or loaf pan and refrigerate until set, about 2 hours. 5. To serve, loosen pate by running knife around edge. Surround with fresh watercress. Note: May be kept up to 4 days covered in refrigerator.

More about "smoked trout and salmon pate recipes"

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2018-04-02 Chop the smoked salmon roughly and place in a bowl. Flake the cooked salmon into the bowl using your fingers, discarding the skin. Mix the yogurt, 1 tablespoon of chopped dill and the lemon zest through the salmon …
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  • Preheat the oven to 200°C, fan 180°C, gas 6. Put the salmon on a baking tray, drizzle with the oil and a teaspoon of the lemon juice, and season lightly. Bake for 10-12 minutes until cooked through and starting to flake. Remove and leave to cool.
  • Mix the yogurt, 1 tablespoon of chopped dill and the lemon zest through the salmon mix. Add 1 tablespoon lemon juice. Season to taste. Scoop into a serving bowl. Scatter with the capers and remaining dill.


SMOKED TROUT PATE | FISH RECIPES | JAMIE OLIVER RECIPES
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2015-09-16 Transfer the mixture into a jug. Carefully take the tray out of the oven and quickly and confidently pour the batter into the hot tin so it nearly fills each well. Return the tray to the top shelf of the oven …
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  • The contrast of hot crispy soft Yorkshire pudding and cold creamy smoky trout with a good hit of horseradish is unbelievable.
  • You can put the creamy smoked fish in one big serving bowl if you like, but I think it’s quite sweet to make up a few individual servings in little teacups.


SALMON RILLETTES RECIPE - TROUT OR SALMON RILLETTES | …
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2013-04-24 Remove the salmon and when it is cool enough to handle, flake it into a large bowl. Break up the smoked salmon and add that to the bowl, along with the sour cream, 3 tablespoons of butter, lemon juice, lemon zest and chives. Use a heavy fork to mash everything together. You want a rough spread, not a smooth pate.
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  • Bring about a quart of water to a boil. Salt it well. You can add some flavorings if you want, such as bay leaves, herbs or onions, but I rarely do. Slip the fresh salmon into the water and turn off the heat. Cover the pot and let this sit for 15 minutes or so. Remove the salmon and when it is cool enough to handle, flake it into a large bowl.
  • Break up the smoked salmon and add that to the bowl, along with the sour cream, 3 tablespoons of butter, lemon juice, lemon zest and chives. Use a heavy fork to mash everything together. You want a rough spread, not a smooth pate. Add the remaining 2 tablespoons of butter if the rillettes look dry.
  • Add salt, pepper and horseradish to taste. cover the rillettes with plastic wrap and set in the fridge for an hour or so before serving. Spoon over some pickled mustard seeds or caviar when you serve.


SMOKED SALMON PâTé - MAKE YOUR EASY SMOKED …
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2018-09-23 There are plenty of variations of a smoked salmon pate recipe. The most popular variation is to substitute the double cream with cream cheese. If you opt for this alternative, your smoked salmon pate …
From greedygourmet.com
Reviews 6
Category Starter
Cuisine French
Total Time 15 mins
  • Line 4 small ramekins with clear film (plastic wrap), leaving plenty overhanging the sides. Use enough salmon to line the ramekins. Cut the fish into strips long enough to flop over the edges.
  • Place the remaining smoked salmon into a food processor and add the cream, lemon rind and lemon juice. Process the salmon in short bursts until it is just smooth. Don’t over-process the pâté or it will thicken too much and the texture will be compromised. Taste and add more salt and ground black pepper. If the salmon is quite oily, it may be necessary to add a little more lemon juice.
  • Spoon the mixture into the prepared ramekins. Bring over the loose strips of salmon to cover the pâté completely. Cover and chill for at least 30 minutes, then turn out of the moulds, lift off and discard the clear film.


STAAL SMOKEHOUSE - RECIPES FOR ENTERTAINING: MARY …
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Turn the trout pate into the loaf tin and spread it evenly with a palette knife, levelling the surface. If necessary, wet the knife to prevent sticking. Add the salmon pate in the same way, and then top with the mackerel pate. Fold the smoked salmon over the mackerel pate…
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THE WEALD SMOKERY'S SMOKED TROUT AND SALMON PâTé - …
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2009-11-18 85g Smoked Salmon Trims; 85g Smoked Trout Fillets; 255g Cream Cheese; 150g Double Cream; 30g Butter; ½ tsp Cayenne Pepper; Juice of a Lemon; Black Pepper; Chopped Chives to garnish ; Place all the ingredients except the chives …
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SMOKED SALMON PâTé WITH QUICK-PICKLED RADISH RECIPE ...
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SMOKED TROUT PâTé RECIPE | GOURMET TRAVELLER
2018-06-05 Place ficelle slices on an oven tray and bake, turning once, until golden and crisp (10 minutes). Remove from oven and cool. Crisps will keep in an airtight container for up to 2 days. 2. Mix trout…
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  • For ficelle crisps, preheat oven to 150°C. Place ficelle slices on an oven tray and bake, turning once, until golden and crisp (10 minutes). Remove from oven and cool. Crisps will keep in an airtight container for up to 2 days.
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SMOKED TROUT PâTé RECIPE - BBC FOOD
Method. Place the butter, horseradish, cream cheese and belly part (approximately half) of the trout fillet in a bowl and mix well. Season with salt, pepper and one tablespoon of the lemon juice.
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HOT SMOKED SALMON PâTé RECIPE | HOUSE & GARDEN
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SMOKED SALMON PATE | LUNCH RECIPES | GOODTOKNOW
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SMOKED TROUT PâTé RECIPE — COOKS WITHOUT BORDERS
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MARY BERRY SMOKED TROUT & ANCHOVY PâTé RECIPE | …
2020-08-11 Quick and easy to prepare, this pâté is delicious served with hot toast and makes a lovely starter or a great weekend lunch served with pickled beetroot (see page 202 of Simple Comforts for a recipe). Take care to keep some texture in the mixture – it shouldn’t be a smooth purée. Packets of smoked trout fillets are available in most supermarkets and the fillets look similar to poached ...
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SMOKED TROUT AND SALMON PATE RECIPES
2018-09-23 · There are plenty of variations of a smoked salmon pate recipe. The most popular variation is to substitute the double cream with cream cheese. If you opt for this alternative, your smoked salmon pate … From greedygourmet.com 5/5 (6) Total Time 15 mins Category Starter Calories 140 per serving. Line 4 small ramekins with clear film (plastic wrap), leaving plenty overhanging the ...
From tfrecipes.com


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