Smoked Trout and Dill Pate

Be the first to review
READY IN: 20mins
Recipe by Jubes

A very easy pate to make, Can be served as one large pate or in individual ramekins. Fantastic with melba toasts or crackers. Great served in individual tart shells. topped with a sprig of dill as garnish.

Ingredients Nutrition


  1. Remove the fish flesh from the skin and bones.
  2. Weigh the flesh and allow for 1/2 the amount of butter.( I cut back about 1/3 on the butter).
  3. Mash the trout flesh and beat in all remaining ingredients. Mix until well combined.
  4. Spoon into a large serving dish or individual ramekins.
  5. Fantastic spread into small tart cases.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a