Smoked trout paté
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Serves:     people
Notes from Anna

A quick, healthy, tasty starter that is also a great source of protein and beneficial Omega 3 fats.    It makes a perfect jacket potato or sandwich filler too.
Keep refrigerated in an airtight container and use within a couple of days.



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  1. Zest and squeeze the lemon. Flake the smoked trout and remove any bones. Wash and chop the fennel fronds or dill. Roughly crush the peppercorns.
  2. Mix the horseradish cream with the ricotta, chopped fennel or dill, lemon juice and zest. Add the flaked fish and combine well.
  3. Sprinkle with the cracked peppercorns and serve with rye bread.

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