Description: A rich and flavorful Irish-style pâté made with delicate smoked trout and a gentle kick of horseradish. Smooth, creamy, and slightly tangy, this dish is perfect as a starter or light lunch served with brown bread or crackers.
Preparation Time: 10 minutes
Cooking Time: No cooking required
Serving Size: Serves 4
Ingredients
- 200g smoked trout, skin removed
- 100g cream cheese
- 2 tbsp crème fraîche (or sour cream)
- 1–2 tsp prepared horseradish (to taste)
- 1 tbsp lemon juice
- 1 tbsp fresh dill, finely chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the trout: Flake the smoked trout into a bowl, removing any bones.
- Blend: Add cream cheese, crème fraîche, horseradish, and lemon juice. Mix or blend until smooth but still slightly textured.
- Add herbs: Stir in fresh dill and season with salt and pepper to taste.
- Chill: Cover and refrigerate for at least 30 minutes to allow flavors to develop.
- Serve: Transfer to a serving dish and enjoy with crackers, toast, or Irish brown bread.
Serving Suggestion
Serve chilled with slices of Irish brown bread, oatcakes, or crisp crackers. Garnish with extra dill and a wedge of lemon.
