Smoked Trout Pâté

Smoked trout pâté has a great flavor similar to smoked salmon and makes an easy spread for crackers and canapes.
Smoked Trout Pate

Smoked Trout Pâté
by Sue Lau | Palatable Pastime

This makes an easy and wonderful spread for crackers, and the flavor is not unlike smoked salmon if you have never had smoked trout before. You can smoke the trout on your own, but it is readily available in the marketplace near the packages of smoked salmon. If you don’t find it, smoked salmon is a good substitute.

Smoked Trout Pâté

  • Servings: 6-8
  • Difficulty: easy
  • Print

Smoked Trout Pate

  • 8 ounces boneless smoked trout, skin removed
  • 8 ounces softened cream cheese
  • 2 tablespoons dry white wine
  • 2 tablespoons melted butter, cooled
  • 1 tablespoon lemon juice
  • 1 tablespoon small capers, drained
  • 2 teaspoons prepared horseradish
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon Worcestershire sauce


  1. Place all ingredients in a food processor and pulse until smooth.
  2. Chill before serving to firm up.
From the kitchen of

Smoked Trout Pate
Smoked Trout Pate

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