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Smoked trout pate

A simple but tasty starter and a good way of using up leftover cream cheese or cream too

Recipe author: 
British Trout Association

File 1399

Kindly donated by The British Trout Association

Trout pate
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  • 550g (20oz) smoked trout (skinned and boned)
  • 30 ml (2 tbsp) lemon juice
  • 60 ml (4tbsp) single cream or cream cheese of your choice*
  • ground black pepper
  • pinch ground mace


  1. Put the trout flesh in a food processor, add the lemon juice, cream, pepper and mace and blitz for 30 seconds or until smooth. Chill before serving.

*You can use regular cream cheese, curd cheese, cottage cheese, ricotta, or any other cream cheese of your choice instead of cream

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