Smoked Trout Pate With Pita Crisps Recipes

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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 ON TOASTED BAGUETTE



Smoked Trout Pate on Toasted Baguette image

Fresh chives and shallot give this cream cheese-based dip a subtle bite.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Yield Makes 1 cup

Number Of Ingredients 7

4 ounces room-temperature cream cheese (1/2 cup)
2 tablespoons minced shallot
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh chives
2 1/2 ounces flaked smoked trout
Kosher salt
Toasted baguette slices

Steps:

  • Beat cream cheese, shallot, lemon juice, and chives until smooth. Fold in trout and season with salt. Serve immediately with baguette slices (or refrigerate up to 2 days).

PITA CRISPS



Pita Crisps image

Serve with our Smoked-Trout Pate.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 24 to 36

Number Of Ingredients 3

3 whole-wheat pitas (each about 6 inches)
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper, to taste

Steps:

  • Preheat oven to 375. Split pitas horizontally. Brush interiors with oil, and season with salt and pepper. Cut each pita half into 4 to 6 wedges. Arrange in a single layer on a rimmed baking sheet. Bake until golden and crisp, 10 to 12 minutes. Let cool. Pita crisps can be stored in an airtight container for up to 3 days.

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