Creamy Smoked Trout Pate
 
Hands-on time
Total time
 
Author:
Yields: 2 heaping cups of pate
Ingredients
  • 8 oz smoked trout
  • 1 cup cream cheese
  • 1 cup plain Greek yogurt (I used Fage 0%)
  • juice of 1 lemon (1/4 cup)
  • 2 tsp prepared horseradish (not the kind in cream)
  • 1 Tbsp thinly sliced chives
  • saltines or multigrain crackers for serving
Instructions
  1. Use a fork to flake apart the trout. Pick out any visible fish bones.
  2. Pulse the trout several times in a food processor to break it into small shreds. Add the cream cheese, Greek yogurt, lemon juice, and horseradish and pulse to combine. Last, pulse in the chives (or reserve for a garnish).
  3. Serve with saltines or multigrain crackers. Enjoy!
Notes
I like to use rubber gloves when handling smoked trout. It can make your hands quite stinky!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/09/creamy-smoked-trout-pate/