Each November, we celebrate Thanksgiving with longtime friends, who have family in America. We pick a date that falls between Canadian and American Thanksgiving, and take turns hosting. The family that does the travelling brings the pies.
This year, it was our turn to cook the meal. I made this smoked trout paté to whet our appetite for the main event. The flavours are more delicate – and it’s also prettier – than my usual mackerel paté. The original recipe comes from Delicious magazine.
Smoked trout paté
(makes about a cup)
- 300g smoked trout
- 1 tsp Dijon mustard
- 1/4 cup creme fraiche
- 1/2 tsp caster sugar
- 1 Tb lemon juice
- 3 Tb chopped dill
- salt and pepper to taste
- In a food processor, blend together half the fish with the mustard, creme fraiche, sugar and lemon juice.
- Flake the rest of the fish and stir it through the mixture. Add the dill, then season to taste.
- Cover and leave in the fridge for at least thirty minutes to allow the flavours to marry and the paté to firm up a bit.
- Adjust the seasonings before serving with crackers or breadsticks.
Ten More Bites 
Just looking at this paté makes my mouth water 🙂 I must try it!
Thank you! Just discovered that it makes a very nice bagel filling too…